A simple, back-to-basics cake that is incredibly moist and rich. If you want to save on a few calories, use single cream instead of double cream. You could also try evaporated milk to save even more! Enjoy a slice as is, or with a topping of fruit.
i noticed the recipe did not call for baking powder? was that an omission? - 10 Jan 2012
Hiya bilisious, Many thanks for checking. We have checked the original recipe and there is indeed no baking powder. The cake is a very rich, dense cake, and the eggs are responsible for any leavening. Hope this helps and do post a review if you try it! - 11 Jan 2012
This is probably one of the best if not the best pound cake recipe I have ever made. I have made cream cheese, sour cream, buttermilk, etc and whipping cream still seems to be the best to me. I also sell cakes at my work place and of all the pound cakes, my co-worker's order this one the most. So how anybody could say this recipe needs to be taken off the list is totally absurb to me and probably they probably didn't follow the directions correctly. This is definitely an easy no fail recipe. I also have used various flavorings combinations and all have worked out very well. This cake is very moist, easy to make and very delicious. - 08 Mar 2002 (Review from Allrecipes US | Canada)