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Grandma's Pound Cake

Grandma's Pound Cake recipe
photo by:kraft
The PHILADELPHIA Cream Cheese adds flavor and texture to this old fashioned dessert!
time
prep:
15 min
total:
1 hr 15 min
servings
total:
12 servings
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posted:
1/18/2007
Wonderful cake. Great topped with strawberries.
posted:
1/17/2007
Making the pound cake is delicious, eating is moor outrageous, simple tip: dress with a little smooth brandy? right
posted:
1/17/2007
I really like it, not too sweet. I'm sure will make it again soon.
posted:
1/17/2007
I thought the moisture & texture of cake was great, but it lacked flavor.
posted:
1/16/2007
it was hard work, but it really paid off
posted:
1/15/2007
I made this for my sister's birthday (10 women went out for dinner) and it was a hit. Very moist and flavorful. I added one teaspoon of almond extract along with the vanilla. I made a raspberry and strawberry puree/syrup and fresh whipped cream to serve with it.
posted:
1/13/2007
This turned out very dry. After comparing this recipe to others I've made in the past, the measurement for baking powder seems to be way too much. The flavor was good, but too dry. Is there any possibility that the baking powder should be 1/2 or 1 tsp. at the most? Larger recipes that use 3 cups flour and 3 sticks of butter only use 1/2 tsp. of baking powder.
posted:
1/12/2007
Very good and moist.Easy to make too.I save a little portion and just before baking put some cocoa powder in it.It came like a marble cake.Soooo good!
posted:
1/11/2007
I thought this cake was very good. also it was very simple will make again
posted:
1/10/2007
This definetly was not "MY" Grandma's pound cake. Although, this cake was very moist, it did not have as good as good a taste as the other made from scratch pound cakes I have made. None of the people that ate this cake thought it was as good as the ones I usually make.
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