Posted by: sweetmelissasundays on: January 10, 2010
1 | Julie
January 11, 2010 at 11:31 pm
I made this a couple of weeks ago. If you’re on the fence as to whether to make this or not, it’s delicious and comes together well!!
2 | karen
January 11, 2010 at 11:46 pm
I made this a few weeks ago too. You can use an orange + pecans — that’s what I had on hand — and this was amazing!
3 | Spike
January 12, 2010 at 12:22 am
I was just going to ask about pecans! Looking forward to making this one
4 | Hornedfroggy
January 12, 2010 at 2:03 am
Wondering about a sub for the shortening… I’ve read that 1 c + 2 tbsp butter = 1 c shortening. I know there’s already butter in the recipe, but has anyone tried this??
5 | Hanaa
January 12, 2010 at 2:58 am
Given that shortening is 100% and butter is 80% fat and 20% water (per my understanding from Shirley O’Corriher’s book “Bakewise”), you’d need to use 1 cup (8 oz) + 1 T butter for 1 cup of shortening. The only problem I see with this is that you’re adding about 2.5 Tbsp of water to the recipe by using butter. I don’t have the book in front of me but if there’s a liquid in the recipe, you might want to decrease it by that much. That’s my theory :o)
6 | Stephanie
January 12, 2010 at 10:57 pm
i’m glad i read this before i went shopping for the ingredients – pecans are a great sub! i’m in!
7 | katie
January 13, 2010 at 1:00 am
I’m gonna be sitting out of this one. My boyf hates nuts and I couldn’t possibly eat a whole cake myself!
I might do a rewind 🙂
8 | Nina
January 13, 2010 at 1:46 pm
I plan on just subbing it one for one since I do also have to sub sour cream for buttermilk and butter. We shall see how it tastes!
9 | Nina
January 13, 2010 at 1:47 pm
Just leave the nuts out! I’m thinking about making half with and half without since I’m bringing them on my flight back to school so it’ll be easier to do so.
10 | Michelle
January 13, 2010 at 11:38 pm
This sounds delicious!
11 | Michelle
January 15, 2010 at 3:03 am
This IS Delicious! I just made it and it’s so good! I only baked it for 1 hour and 3 min.
12 | Jeannette
January 15, 2010 at 9:01 pm
oh this was good. so good. TOO GOOD!! I’m glad I gave 98% of it away. dangerrrr.
13 | Spike
January 15, 2010 at 9:07 pm
I made minis (got 5 loaves) and baked them for 35 minutes. Used clementine zest and juice and pecans. Really good!
14 | Hanaa
January 15, 2010 at 11:19 pm
For those who made the pound cake already, did you follow the recipe as-is? Using shortening, or did you make substitutions?
Also, has anyone baked these without nuts? Nina, I know you were thinking of doing half-with and half-without nuts.
15 | Nina
January 16, 2010 at 11:23 pm
I substituted shortening with butter fully and substituted sour cream for 1.5T of butter and the rest of buttermilk. It tastes fine.
I actually did some without nuts in the batter, but I did put nuts on top. I didnt end up putting syrup on some of them and the lemon flavor was definitely not there when I did that. But it’s just a cake when it doesnt have the nuts in it, but I did like the contrast of textures with the nuts in it.
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