I just made this with the frosting and it is absolutely delicious ! I would reccomend everyone who is on the fence to definitely try it and it was super easy to put together. I used all purpose flour , and almonds instead and it came out great.
If there is a silver lining to the current situation, it's that I'm seeing people recording their baking/cooking adventures at home. Food is a wonderful way to bring people together. Hope everyone is staying safe out there, don't forget you're not alone. :)
I look forward to your new videos more than you know. Everything else is often interrupted and upside down in the week. But I'm grounded when Thursday comes and I have my Stephanie moment with something delicious to bake. This week I just happened to have a piece of pound cake to snack on while watching you. I sliced and froze the last pound cake I made. I love it toasted with butter. So I could almost taste that nutty topping! Thank you very much Stephanie!
I have never attempted to make a pound cake before, brown sugar sounds amazing, and that frosting is fabulous, I love pecans. Thank you Stephanie, I hope you are staying safe and well there, Australia is in a panic just like the rest of the world. Praying we all stay safe ❤️
You’re amazing♥️and I absolutely love your recipes. Thank you for being precise with your instructions. After following you I can’t watch anyone else’s recipes!
I baked it last evening and it was super delicious 😋!! I skipped the frosting, the cake was very light as compared to a typical pound cake! This recipe is a keeper😋👌
I’m going to make this tomorrow. I tried your original recipe and it was lovely. I love your channel. I have a playlist on RUclips exclusively with your videos. Baking is helping me keep calm during this time of social distancing. Thank you so much! Much love and stay safe. ❤️
Hi Stephanie...another delicious recipe of a lovely cake and I love to see the joy on ur face when you take out the baked cake out of the oven...you are so humble and so generous with sharing these lovely recipes😊...God bless you😘
That topping, wow! I love pound cake. My Mom used to buy Sara Lee pound cake for a quick dessert, the ingredients were always basic and natural. Went to buy it last year, has a lot of additives, times have changed. Thanks for your recipe to make my own.
When my family need sweet treat I always return to your website . We love your marble cake recipe the best. Will definitely trying to make this pound cake this Sunday .
I made this today. Very yummy! Topped slices with strawberries and whipped topping. Tomorrow is plain for bkfst and afternoon tea. Thank you! Thursdays are more fun when you post your latest ideas. Thank you!
Awesome awesome awesome...this is wat I can call this cake...I've tried most of ur recipes..my son n hubby love ur chocolate pound cake as well...texture is smooth n d frosting gave an added flavour...I'm not a baker but I started only with ur recipes and tht too for my son..thank u
Mine came in little too brown color.... as I took the risk of creaming the butter and brown sugar..... I think I should have done what u have done.... You are a Pro! Learned a lot and still learning from u stephanie.... Thank u...🤗
Looks really Yummy! I have a new stand mixer and will definitely be trying this recipe. Thank you Stephanie. I love your explanations of stand mixer directions also.
Oh my! This is a terrific cake. Why hasn't anyone told me about using brown sugar in a pound cake? My husband thought this was delicious, and so did I. I used a kitchen torch instead of broiling because my broiler is temperamental. Worked great.
Hi Beautiful Stephanie 💜 you really are a joy and a Blessing 💜 I love your recipes and I love you. Thank you for bringing joy in our lives and the most delicious recipes 💕 God Bless you always! Love you 💘💘💘
Good morning Stephane. I just watched the video on your delicious pound cake recipe. Thank you so much for sharing it with us. I'll definitely be baking this today. God bless you and your family. Stay safe.
Yum, that cake made my mouth water.....I will have to make this one too, and I love the frosting you put on top..I use brown sugar in my cakes too and use it in my muffins and any cake I make usually.....it just has a great flavor....., so now off to find your Gingerbread Recipe again.....and watch you make it again..... I love how you tell us all the little tips, etc that you have learned..... but I do have one question....I noticed you did not tap the pan before you put cake in oven....and I have always heard you should do this.....is this so or is there a reason with this pound cake that you don't do it.....because it did really rise up in the middle, do you think by tapping pan before putting in oven would make a difference.....just in case you were going to serve this without the frosting .....it's good either way...but just have been wondering about this question....,I had written the first msg. before I watched your video so I had to go back and watch what I missed..lol.....
I use "Half & Half"about half a cup then half regular whole Milk I find it adds a richer texture and gives a little more airiness to the Cake 😋. You are Absolutely Right about using "Cake flour"instead of All-purpose flour. Sincerely Yours 🤠 Mr Severance, "The Cake 😋 🍰🎂 🥳🎉 🎊 Man".
wooow! i can't wait to try that brown sugar pound cake. Thank you again Ms. Stephanie for sharing with us your video recipe! stay safe! your follower from H.K
Hello I was wondering if i can substitute the butter with something else because we ran out of butter😂but im willing to try this can i use oil instead or will it not give me the same texture ?bec this cake is what im craving and i have to make it
I've tried this recipe before and it was great. But do you think I can make this work by using dark brown sugar instead of light brown sugar? I just realized in out of light brown sugar 🤦🏾♀️
Hi Stephanie...lovely cake...need to try it...have tried the cream cheese pound and it's yummm to the core...was an instant hit in my house...could u pls make an orange pound cake too...thanx a ton
Omgoodness I’m drooling here!! All your recipes are just sooo good!! I will try making this soon! I have one question though, I have some soaked fruits in rum like orange peel, raisins that I want to use for Easter, is there a recipe u have that I can use these in baking some of your cakes??
Don't have cake flour? .... To make cake flour .... take out three teaspoons of flour of each of your full cup, and then add three teaspoons of corn starch to replace and mix or sift together. Works great every time. Stephanie, I used dark brown sugar for my cake ( that's all I had) and it came out very nice.. And the topping came out really good.... Just a little darker then yours..
Lol 😂 I am amazed of how many men are watching this video!! Kudos to you men! My man can only cook spaghetti and sausage in pasta sauce and sauce from a bottle 😂. Bake ? Nah...nah...he not going to use an oven and a stand mixer....😆😆 With this lock down, damn I can’t get out of the kitchen ...he’s home for every meal .
@@berniecelee5062 I started cooking when I was 6, corn meal mush or oatmeal for breakfast. I was a latch key kid. Next was pork pot roast. Ma would put a frozen one in a pot of water all seasoned before her and dad left for work. Note said "Bring to boil at 1, turn down to simmer and cook till done. Don't let it run out of water. I'll take care of it when I get home." Soon the notes said "Take a roast out and cook it". I've been cooking and baking since. I have pepper steak stirfry leftovers for today. My steak was in ground 80/20 form, LOL. BBQ chicky .25 tomorrow. .25=leg quarters, I bought 20lbs of frozen yesterday. I only buy frozen fowl, it don't leak and with thawed, you don't know how long it's been thawed. Frozen bird help keep other meats and dairy cold too on the way home riding in a big chest cooler. With 20lbs of chicky I'll restock my supply of dino broth as I parboil the quarters when I fry. An over night brine with the chicky, parboil in stock for 10 min. Let them sit in the stock while I get other things ready for supper like peel potatoes to boil. For BBQ, I'll take the quarters out of the stock and put them on a foil lined pan with about a 1/2 cup of broth. Loosely cover with foil and bake at 325F. When the potatoes are done, uncover and flip the chicken and baste with sauce and back in oven uncovered. Drain and mash potatoes with milk and butter, S&P if You like. Back to that nice smelling chicky. Turn the oven up to Broil and watch it close. When it starts bubbling, take it out, flip and baste with sauce and put it back in. Don't walk off, keep an eye on it will bubble fast and start to blackened. When it's lightly starting to blacken it's done. For fried, I take the cut up quarters out(cut up before boiling) of the stock, drain and dry batter and fry. I make pan gravy with the chicken fat and flour fried in a pan and add stock and any seasoning. Yep, this man cooks, LOL
Mr Rytte .... Omg !! Wonderful life story !! Your mother trained you right ! From age 6... How you reach the stove ? She trusted you not to burn down the house. In my next life ....before I get married ... I want to see my boyfriend's resume from age 6 until current age ! 😄 what did you do between age 6-18? No domestic skills ? Nah ... Not making the same mistake TWICE !!! I am moving on.... Next ??? Looking for a version of Mr. Rytte 😂 Looks like I could learn some cooking tips and skills from you ..... Thank you for sharing your culinary journey 🙏👏🏼👏🏼👏🏼. I hope you teach your kids , nieces , nephews ....
I’ve been baking a lot using your recipes recently (Chocolate chip scones, Bisquits, Cinnamon Rolls) and they all turn out perfectly delicious! I guess this is what I’m going to make next :) But I would love something that doesn’t require eggs - I’m suffering from quarantine shortage ;)
HI STEPHINE .ALL OF YOUR NEW BAKING IS REALLY OUTSATANDING . ..AND SO EASY AS DIRECTED ...I WILL TRY ALL ...STARTED WITH CAROT CAKE ..AND ITS WAS GOOD BUT NOT AS YOURS GREAT
Baked this yesterday, cut it today. The taste and texture are quite good, but the cake did not rise at all. I carefully and precisely weighed all ingredients and used the correct size pan. All the ingredients were fresh; nothing was past date. Can you tell me why this could have happened? Also, I notice on all your videos that you seem to have a fan on in the oven. Do you always use convection baking? I have a convection option, but I've never used it. If I use it, how do I adjust instructions in a recipe for temperature and bake time? Thanks.
When I saw the "broiled frosting" I'm thinking "no, she's not going to use this fantastic but mostly forgotten gem" but yes, you did! My Great Aunt Floris used to add a tablespoon or two of leftover pineapple juice to hers and called it "Hawaiian Style". And if that cake lasts more than 30 minutes in this house, it would be a miracle...
This looks sooo good, thank you, I would like to add some bourbon or rum to the frosting..how much should I use? Should I remove the cream if I add the bourbon or should I use both. Thank you
@@yvonnejohnson772 Just reading the comments, glad you have Flour.....we really need to stock up on things like that, never know when you will need it....if you buy a large bag it's much cheaper than just a 5lb. bag which is what I buy.....if you use a lot, check on You Tube there are people who put things like this away all the time just in case something like this Virus happens and stores run out of groceries....sorry can't think of what it's called, but it's part of Homesteading, where they grow their own food and just buy what they don't grow like Flour , etc....you learn so much from them, and they have books for future use too....they take dried beans and put them in jars, but they remove the air first.....and the beans will last for yrs & yrs....it's so worth checking out.....
I just made this with the frosting and it is absolutely delicious ! I would reccomend everyone who is on the fence to definitely try it and it was super easy to put together.
I used all purpose flour , and almonds instead and it came out great.
Thursdays are my favorite day and it's a lot to do with your channel! Thank you Stephanie and the whole team, lots of love to you all.
The best pound cake I've ever made. Made it without the frosting, tasted amazing.
I'm definitely going to give this recipe a try...it looks so good.
What a beautiful pound cake, Stephanie. You never fail to impress.
She never fail so be nice to her young man
If there is a silver lining to the current situation, it's that I'm seeing people recording their baking/cooking adventures at home. Food is a wonderful way to bring people together. Hope everyone is staying safe out there, don't forget you're not alone. :)
Sarah I’ve been baking up a storm. It brings some kind of comfort. Hope you are well wherever you are. ❤️
This looks really good. Great to have a new recipe for these home bound days.
I look forward to your new videos more than you know. Everything else is often interrupted and upside down in the week. But I'm grounded when Thursday comes and I have my Stephanie moment with something delicious to bake.
This week I just happened to have a piece of pound cake to snack on while watching you. I sliced and froze the last pound cake I made. I love it toasted with butter. So I could almost taste that nutty topping!
Thank you very much Stephanie!
Looks absolutely delicious! Your recipes are always great! Hope you and your husband are doing alright Stephanie. Stay safe! ❤️
I have to try this recipe out. It looks absolutely yummy. In this difficult time this is a much needed treat for us.
I have never attempted to make a pound cake before, brown sugar sounds amazing, and that frosting is fabulous, I love pecans. Thank you Stephanie, I hope you are staying safe and well there, Australia is in a panic just like the rest of the world. Praying we all stay safe ❤️
we baked this cake today and it's heavenly! Thanks, Stephanie ❤️❤️
You’re amazing♥️and I absolutely love your recipes. Thank you for being precise with your instructions. After following you I can’t watch anyone else’s recipes!
Exactly love her energy and easy to follow directions
It looks moist, delicious, and buttery
I baked it last evening and it was super delicious 😋!! I skipped the frosting, the cake was very light as compared to a typical pound cake! This recipe is a keeper😋👌
Lovely recipe 😋 it’s so nice to have you give grams as well as cups, and the oven temp. Thank you 😘
Made this few days ago, it was the best pound cake I've made. Thanks for this delicious recipe
I’m going to make this tomorrow. I tried your original recipe and it was lovely. I love your channel. I have a playlist on RUclips exclusively with your videos. Baking is helping me keep calm during this time of social distancing. Thank you so much! Much love and stay safe. ❤️
Hi Stephanie...another delicious recipe of a lovely cake and I love to see the joy on ur face when you take out the baked cake out of the oven...you are so humble and so generous with sharing these lovely recipes😊...God bless you😘
I really appreciate this receipe,I made it last night and it's literally the best cake I have ever made from scratch...ty so much
Recipes like this are really needed while on lockdown.
True
Always Love your recipes and your lovely style of giving all small details of recipes....Stay blessed ♥️🥰
I’m love that frosting also!!Love all your cakes never let me down!!
This Brown Sugar Pound Cake recipe looks so delectable Stephanie.
That topping, wow! I love pound cake. My Mom used to buy Sara Lee pound cake for a quick dessert, the ingredients were always basic and natural. Went to buy it last year, has a lot of additives, times have changed. Thanks for your recipe to make my own.
Made this pound cake yesterday. What a treat! Best cake ever and topping adds so much!
Highly recommend this cake. You will love it!!!!! !
Pound cake is by far one of my favorite cakes...the topping takes it over the top..thank u❤️
Perfect timing for a great cake nearly everyone can make straight from the pantry. ❤️
Another great recipe ❤️ I can never get enough pound cake lol, just what we need right now in this crisis, comfort food! Thank you 😊
When my family need sweet treat I always return to your website . We love your marble cake recipe the best. Will definitely trying to make this pound cake this Sunday .
I made this today. Very yummy! Topped slices with strawberries and whipped topping. Tomorrow is plain for bkfst and afternoon tea. Thank you! Thursdays are more fun when you post your latest ideas. Thank you!
I love pound cakes and I love brown sugar. I shall make this once butter is available again in my local supermarket. Tfs, Stephanie. Stay safe.
Just made your lemon frosted pound cake and carrot cupcakes 🧁 last weekend and I think I’m going to make this, this weekend! Yum!
Mouthwatering! You're such a good cook! ❤ Where's your friend..?
I now bake this cake with your recipe and it came out very nice,thank you for sharing
Yes! We need more of these one pot recipes! Thanks for sharing yet another great recipe!
You are so right. The pound cake is much better the next day. It is so good. Thank you for another delicious recipe 😋
Awesome awesome awesome...this is wat I can call this cake...I've tried most of ur recipes..my son n hubby love ur chocolate pound cake as well...texture is smooth n d frosting gave an added flavour...I'm not a baker but I started only with ur recipes and tht too for my son..thank u
Mine came in little too brown color.... as I took the risk of creaming the butter and brown sugar..... I think I should have done what u have done.... You are a Pro! Learned a lot and still learning from u stephanie.... Thank u...🤗
the topping looks amazing. thanks for another great recipe demo!
You're my go to for baking recipes. I will try this today.
It looks too yummy and tasty, thanks for sharing such a wonderful cake recipe.
Looks really Yummy! I have a new stand mixer and will definitely be trying this recipe. Thank you Stephanie. I love your explanations of stand mixer directions also.
Your videos are a pleasure to watch, clear instructions, I look forwards to each upload. Thank you.
I made this yesterday and it’s absolutely delicious. I’m not a fan of pound cakes but recipe has changed it.
Oh my! This is a terrific cake. Why hasn't anyone told me about using brown sugar in a pound cake? My husband thought this was delicious, and so did I. I used a kitchen torch instead of broiling because my broiler is temperamental. Worked great.
Definitely trying this looks so yummy thanks for the amazing recipe
Hi Beautiful Stephanie 💜 you really are a joy and a Blessing 💜 I love your recipes and I love you. Thank you for bringing joy in our lives and the most delicious recipes 💕 God Bless you always! Love you 💘💘💘
I made this today and if was so delicious. Big hit with the family. Thank youuu ♥️
You're just the best and this is your master class. Thank You!
Good morning Stephane. I just watched the video on your delicious pound cake recipe. Thank you so much for sharing it with us. I'll definitely be baking this today. God bless you and your family. Stay safe.
Hello from Italy, your recipes is all amazing just like you! Thanks.
Yum, that cake made my mouth water.....I will have to make this one too, and I love the frosting you put on top..I use brown sugar in my cakes too and use it in my muffins and any cake I make usually.....it just has a great flavor....., so now off to find your Gingerbread Recipe again.....and watch you make it again..... I love how you tell us all the little tips, etc that you have learned..... but I do have one question....I noticed you did not tap the pan before you put cake in oven....and I have always heard you should do this.....is this so or is there a reason with this pound cake that you don't do it.....because it did really rise up in the middle, do you think by tapping pan before putting in oven would make a difference.....just in case you were going to serve this without the frosting .....it's good either way...but just have been wondering about this question....,I had written the first msg. before I watched your video so I had to go back and watch what I missed..lol.....
I don't really find much difference if I tap the pan or not. This is a dense batter so there isn't a lot of air beaten into the batter.
Let me tell You that this is the most delicious pound Cake I've ever Made ... Thanks for sharing. You are the Best definitely♥️👏
I use "Half & Half"about half a cup then half regular whole Milk I find it adds a richer texture and gives a little more airiness to the Cake 😋.
You are Absolutely Right about using "Cake flour"instead of All-purpose flour.
Sincerely Yours 🤠 Mr Severance,
"The Cake 😋 🍰🎂 🥳🎉 🎊 Man".
wooow! i can't wait to try that brown sugar pound cake.
Thank you again Ms. Stephanie for sharing with us your video recipe!
stay safe! your follower from H.K
I love all your recipes.
You are inspiration for baking!
Thanks 😊
Watching your videos is sooo delightful, this pound cake 🍰 looks so yummy 😋 you are the best!!
Hello
I was wondering if i can substitute the butter with something else because we ran out of butter😂but im willing to try this can i use oil instead or will it not give me the same texture ?bec this cake is what im craving and i have to make it
It won't work if you just substitute oil, but you might want to try this Yogurt Pound Cake that uses oil: ruclips.net/video/PwO-bnTOkEI/видео.html
Thank your for the recipe. I did not have a loaf pan and ended up making 8 small mini loafs. It came out great.
Beautiful Pound Cake Stephanie, Great recipe and thanks for sharing
Nice. I fancy cake but only have brown sugar. Off too the kitchen I go. Thank you 😊
Looks super Yummy Mrs. Stephanie! Be safe!
Amazing recipe as always Stephanie :) Please don't forget to ask viewers to "ring the bell" and spread the joy
Geezzzzz....here goes my diet Again! It’s a rainy day here in Kansas and I am bored...going to go make this NOW! Thanks for the recipe!
I've tried this recipe before and it was great. But do you think I can make this work by using dark brown sugar instead of light brown sugar? I just realized in out of light brown sugar 🤦🏾♀️
Yes you could use dark.
Hi Stephanie...lovely cake...need to try it...have tried the cream cheese pound and it's yummm to the core...was an instant hit in my house...could u pls make an orange pound cake too...thanx a ton
Omgoodness I’m drooling here!! All your recipes are just sooo good!! I will try making this soon! I have one question though, I have some soaked fruits in rum like orange peel, raisins that I want to use for Easter, is there a recipe u have that I can use these in baking some of your cakes??
Thanks Stephanie..as always love your cakes. Amazing !
Love love this cake. Question if I have no cream for icing, can you use condensed milk. Or something else
Don't have cake flour? .... To make cake flour .... take out three teaspoons of flour of each of your full cup, and then add three teaspoons of corn starch to replace and mix or sift together. Works great every time. Stephanie, I used dark brown sugar for my cake ( that's all I had) and it came out very nice.. And the topping came out really good.... Just a little darker then yours..
Yum yum Stephanie delicious I need a slice 💕💕💕❤❤😄😄😄
Heck I just baked the cream cheese pound cake. Your killing me!!
Thank you...I think! 😁
Lol 😂 I am amazed of how many men are watching this video!! Kudos to you men! My man can only cook spaghetti and sausage in pasta sauce and sauce from a bottle 😂. Bake ? Nah...nah...he not going to use an oven and a stand mixer....😆😆 With this lock down, damn I can’t get out of the kitchen ...he’s home for every meal .
@@berniecelee5062 I started cooking when I was 6, corn meal mush or oatmeal for breakfast. I was a latch key kid. Next was pork pot roast. Ma would put a frozen one in a pot of water all seasoned before her and dad left for work. Note said "Bring to boil at 1, turn down to simmer and cook till done. Don't let it run out of water. I'll take care of it when I get home." Soon the notes said "Take a roast out and cook it". I've been cooking and baking since. I have pepper steak stirfry leftovers for today. My steak was in ground 80/20 form, LOL. BBQ chicky .25 tomorrow.
.25=leg quarters, I bought 20lbs of frozen yesterday. I only buy frozen fowl, it don't leak and with thawed, you don't know how long it's been thawed. Frozen bird help keep other meats and dairy cold too on the way home riding in a big chest cooler. With 20lbs of chicky I'll restock my supply of dino broth as I parboil the quarters when I fry. An over night brine with the chicky, parboil in stock for 10 min. Let them sit in the stock while I get other things ready for supper like peel potatoes to boil.
For BBQ, I'll take the quarters out of the stock and put them on a foil lined pan with about a 1/2 cup of broth. Loosely cover with foil and bake at 325F. When the potatoes are done, uncover and flip the chicken and baste with sauce and back in oven uncovered. Drain and mash potatoes with milk and butter, S&P if You like. Back to that nice smelling chicky. Turn the oven up to Broil and watch it close. When it starts bubbling, take it out, flip and baste with sauce and put it back in. Don't walk off, keep an eye on it will bubble fast and start to blackened. When it's lightly starting to blacken it's done.
For fried, I take the cut up quarters out(cut up before boiling) of the stock, drain and dry batter and fry. I make pan gravy with the chicken fat and flour fried in a pan and add stock and any seasoning.
Yep, this man cooks, LOL
Mr Rytte .... Omg !! Wonderful life story !! Your mother trained you right ! From age 6... How you reach the stove ? She trusted you not to burn down the house. In my next life ....before I get married ... I want to see my boyfriend's resume from age 6 until current age ! 😄 what did you do between age 6-18? No domestic skills ? Nah ... Not making the same mistake TWICE !!! I am moving on.... Next ??? Looking for a version of Mr. Rytte 😂
Looks like I could learn some cooking tips and skills from you .....
Thank you for sharing your culinary journey 🙏👏🏼👏🏼👏🏼.
I hope you teach your kids , nieces , nephews ....
@@Alwis-Haph-Rytte koo
You are the best lady baking cakes.
Good stuff. I appreciate both of you for this one.
Thanks Stef lovely recipe will try it since we are on lockdown. Stay safe. 🙏🏻👌🏼hey from South Africa 🇿🇦
Hi! Can I request any cocktail/pudding drinks video? Basically for summer 😍 thank you! Huge fans from Malaysia! ❤
*very delicious. Food essential for every breakfast of my family, thank for the recipe*
I’ve been baking a lot using your recipes recently (Chocolate chip scones, Bisquits, Cinnamon Rolls) and they all turn out perfectly delicious! I guess this is what I’m going to make next :) But I would love something that doesn’t require eggs - I’m suffering from quarantine shortage ;)
you always bring amazing recipes, THAAAAANKS
Thanks for the wonderful recipe! I'll have to make it during lock down. Thank you!
Just baked one, turned out wonderfully. Cheers
What if I try it upside down? I think ima give that a try!!
praise the Lord for his goodness in your life. you are best baker
HI STEPHINE .ALL OF YOUR NEW BAKING IS REALLY OUTSATANDING . ..AND SO EASY AS DIRECTED ...I WILL TRY ALL ...STARTED WITH CAROT CAKE ..AND ITS WAS GOOD BUT NOT AS YOURS GREAT
I just made it and it's delicious. Thanks for making a baker out of me.
Stephanie you really are the best. 🇬🇧
This looks heavenly. Thank you for sharing.
Thank you very much for this amazing cake!👩🏻🍳😍❤️👏🏻👏🏻👏🏻
Have a nice week.
Kind regards 😘😘😘
Look great! Thank you for this amazing recipe! ✨😊🙏
Baked this yesterday, cut it today. The taste and texture are quite good, but the cake did not rise at all. I carefully and precisely weighed all ingredients and used the correct size pan. All the ingredients were fresh; nothing was past date. Can you tell me why this could have happened? Also, I notice on all your videos that you seem to have a fan on in the oven. Do you always use convection baking? I have a convection option, but I've never used it. If I use it, how do I adjust instructions in a recipe for temperature and bake time? Thanks.
My mouth is watering for some it looks delicious
Amazing cake, hope you're well there 💗
This looks so yummy! I’ll have to try it when I can actually find more eggs, butter and flour in stores! 😂
When I saw the "broiled frosting" I'm thinking "no, she's not going to use this fantastic but mostly forgotten gem" but yes, you did! My Great Aunt Floris used to add a tablespoon or two of leftover pineapple juice to hers and called it "Hawaiian Style". And if that cake lasts more than 30 minutes in this house, it would be a miracle...
This cake looks so good. I need to make it.
Great recipe! I tried it yesterday
This looks sooo good, thank you, I would like to add some bourbon or rum to the frosting..how much should I use? Should I remove the cream if I add the bourbon or should I use both. Thank you
Mam you are really best
UGH! I need this but I cannot get eggs in Spain right now!! As soon as I find some eggs Im going to buy them all and make this cake!
Stay safe and positive! Thinking and praying about our Spanish and Italian brothers and sisters and all people all over the world 🙏🙏🙏
Hi from England I can't get flour to bake stay save everyone
@@yvonnejohnson772 so sorry to hear that.. Prayers coming your way hope this will be over soon. Stay safe 🙏🙏
@@sofiahoffman4173 now have flour every one must be baking it's good therapy
@@yvonnejohnson772 Just reading the comments, glad you have Flour.....we really need to stock up on things like that, never know when you will need it....if you buy a large bag it's much cheaper than just a 5lb. bag which is what I buy.....if you use a lot, check on You Tube there are people who put things like this away all the time just in case something like this Virus happens and stores run out of groceries....sorry can't think of what it's called, but it's part of Homesteading, where they grow their own food and just buy what they don't grow like Flour , etc....you learn so much from them, and they have books for future use too....they take dried beans and put them in jars, but they remove the air first.....and the beans will last for yrs & yrs....it's so worth checking out.....