Vanilla Pound Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Woowee! This is an excellent pound cake. I cut it in half and just used a loaf pan. Used vanilla extract rather than a bean, as it looks like one bean = 1 tsp extract. Okay well I didn't cut that in half because I love vanilla! Definitely a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cake as part of my Christmas dessert list because I wanted a flavored pound cake instead of the usual plain one that I normally make. The cake was easy to make and was really good, although I would have liked a little more vanilla flavor. Even though I added vanilla extract to the batter, the vanilla flavor still did not stand out like I expected. Next time I will use two vanilla beans and maybe a little more vanilla extract.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely great. This recipe was a hit for Thanksgiving!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just made my first pound cake, the flavor was good but it did not have the dryness of a regular pound cake! But it's good for my first time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made the cake once, and it was fine, just nothing special. It baked unevenly and I felt it could have used a bit more flavor. The cherry sauce, however, is fantastic! It's even better with a few additions. The first time I made the sauce per the recipe with frozen cherries, served with the cake. At first it was runny, then after being in the fridge overnight it was as thick as jam, but still with whole cherries. That doesn't work so well on a cake, so I thinned it out with water and more cherry juice. Since then I've made the sauce three more times, all with various types of fresh, pitted sweet cherries. I add some lime juice along with the zest, and also some almond extract. I've served it over cheesecake, ice cream, and as jam on toast. You can adjust the amount of cherry juice and cornstarch, as well as cooking time and whether you cut or mash the cherries or leave them whole, to get your desired consistency.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Seriously this is worth the little extra effort to make this cake! Moist, dense, and DE-LISH!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the "very best" pound cake I have ever made, and tasted. My husband loved the moistness, and we loved the Berry Compote also. I made it my own, by adding a few things, and it was FANTASTIC. I wish I could give you 10 stars Ms. Paula. Thank you very much.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As soon as I finish watching this episode I ran to the kitchen to see if I had all the ingredients. I cooked everything that air that day, my family loved it all. This recipe was great I did not have any vanilla bean on hand therefore I used 1tbs of coconut extract instead it taste so good. Thanks Paula this one is a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cake late last Sunday night and it was gone by Thursday! It was also the first cake I've ever made from scratch. It was absolutely delicious (I didn't make the sauce though. I'm making it again today for dinner guests tomorrow and will make the cherry sauce as well. Outstanding!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cake Saturday and it turned out beautiful and very delicious. Next time I'm going to put the almonds on the bottom so they will be on top of the cake when you flip it out of the pan. Hope they won't burn