Mama's Pound Cake

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I loved it! Not as sweet as people on here said. I made this as directed except I don't have a bundt pan ( I KNOW! RIGHT? but I used a springform pan & I came out wonderful!!

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I don't know what I did wrong, but wrong it went. The cake overflowed and made a burned mess at the bottom and racks in the oven. What stayed in the bundt pan fell which might have happened when I opened the oven to see what was burning. I'm so glad that I used an oven liner. The cake that was in the pan stuck because of the overflow but I did get it out. The texture was more cake like than pound cake like and was too sweet.

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Oh, this one is soooo good! I have a high quality, heavy-duty Bundt pan, and this recipe made for a beautiful, tender cake with a sweet, slightly crunchy outer crust. Absolutely delicious served simply with some fresh glazed fruit, freshly whipped cream and a little sprinkle of coarse sugar. Heaven!

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Well it's hard for me to believe that "all" the 5 star ratings came from experienced bakers... I am defiantly not a pro baker, but I can bake a bomb Angel Food cake... However... This pound cake was a pound of sweet under baked mush, with a hard crust that had risen away from the cake. I'm sure I must have over mixed the batter or something, so for that, I give myself a one star. As for the taste..2 stars, it was WAY too sweet!... I needed a glass of milk for every bite I took, errrrr maybe that was because it was so doughy ;- I could have balled the cake up in one inch balls, put a stick through it and dipped it in frosting and sold it to Starbucks as a "cake pop"... (but at least i know how Starbucks makes those things now, lol. All this recipe did was waste a lot of ingredients, make me feel like a newb baker and left my kids and husband telling me it wasn't soooo bad as they would nibble tiny pieced while dissecting it... I might try it again but with a cup less sugar.

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First time making the pound cake.
I would say this is BEST pound cake my family and friends ever tasted.
I am extremely thankful for the author of the recipe.

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This turned out delicious for me. I did only put in 1/4 c shortening and the other 1/4 was butter. I also added 1 tsp almond extract on top of the vanilla (I also added a pinch of ground vanilla beans that I picked up from Williams Sonoma . I have a gas oven and baked for 75 mins and then turned off the oven and left it in there for another 20 mins and it was perfectly baked. The almond gave it a nice flavor as well. It went great with strawberries but is good alone. Happy I didn't use the 1/2 c shortening as you can't even taste the 1/4 c I put in. Nice dense texture.. I used a nordicware bundt pan. I would make this again.

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Yuck! It went straight in the trash…

The cake looked beautiful, and while cutting it was very moist, yet very spongy. However all I could taste was the vegetable shortening! I highly recommend you skip this recipe.

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I've made this cake plenty of times. each time it came out beautiful!

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Made this on Saturday and it will probably be gone by Wednesday-my family loves this cake. I even had to substitute margarine for one of the sticks of butter and it still came out tasting great. Definitely a recipe I'll be making again.

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i found that if you don't bake it the suggested length of time the inside is not quite done even though the tooth pick came out clean and it is hard to remove from the pan. the next time i will bake it the suggested times. it was delicious however.