Wow, that certainly looks very pretty. What a shame that it didn't turn out. Your sacrifice is not completely in vain because now we all know melted butter won't work.

Looks wonderful....did it taste bad?
You know after a certain amount of time in the kitchen, you sort of know which recipes will work and which won't....
And you realize that a lot of the recipes posted on the Zaar and like sites are just because someone wants to post.
I went to a soup lunch at church today, done by one committee to raise money for their program...
The gazspacho was sort of creamy looking...I didn't taste it....the minestrone was pretty good, but there was no garlic and lots of under cooked potatoes....and no meat.
The broccoli cheese soupw as made with either cheeze whiz or a can of cheese soup...
Then the desserts...lemon bars and brownies! I took a lemon bar....and it was strangely "firm" I bit into it and it was sticky on the outside but the inside was like scramgbled eggs and there was little or no lemon flavor. Someone sitting with me said..."I think they bought them"...I said no....no one would ever sell a lemon bar like that.
Then there were the brownies....salty, dry and very littl;e chocolate flavor....
The person on the other side said maybe they were from a mix?....Nope....any mix would be better than that!
Where do these awful recipes come from???
Sorry your cake didn't turn out....text time remember....follow your instincts!
Linda C

You are right, it looks so pretty. I have a bad habit of not tasting as new recipe before I serve it so I can only hope that I haven't made recipients of my cooking projects smile on the outside and belching on the inside just to be nice.

The flavor itself was fine-it's hard not to love a cake with 3 sticks of butter :) The problem was all in the texture-greasy and rubbery! Now I"m back to looking for a good pound cake recipe to try.

Tracey

I had a terminally ill patient who stopped eating. Her daughter made her mother's recipe for pound cake, her favorite, to entice her. She shared the cake and recipe with the staff.

MP's 1/2 POUND CAKE
Cream together: 2 c sugar, 8 oz cream cheese, 1/2 lb butter
Add: 2 t vanilla extract and 2 t lemon juice
Then add: 2 c flour, 1 1/2 tsp salt, 4 t baking powder, and 6 eggs.
Grease a 10" bundt pan. Bake at 350 for 45 minutes

Dian,
I just love a recipe that can be written in 4 sentences. Tracey, it does look great...nice photo too.
Jo

Tracey - I've never had a failure with this one: (and Marigene likes it too!)

CREAM POUND CAKE

1 cup butter, softened (no substitutes!)
1/2 cup shortening
3 cups sugar
6 eggs
1-1/4 cups heavy cream
3 cups all-purpose flour
1/2 tsp. baking powder
1 Tblsp. vanilla extract

Cream butter & shortening; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.

It does look good Tracey...sorry it didnt' work out. I'll add this one to the recipes posted. I still have the faded page from reader's digest in my collection of recipes.

Janelle McComb,who was Elvis's friend from the time he was a boy in Tupelo Mississippi used to bake two loaves of this cake every Christmas and bring them to Graceland. On a good day, Elvis could eat one all by himself. He shared the other with his entourage.

ELVIS PRESLEY'S FAVORITE POUND CAKE

3 cups sugar
1/2 pound of butter softened
7 eggs room temperature
3 cups cake flour, sifted twice
1 cup heavy cream (not whipped)
2 teaspoons vanilla extract

Thoroughly butter and flour a 10-inch tube pan. Cream together the sugar and butter. Add eggs one at a time, beating extremely well after each addition. Mix 1/2 half of the flour, then the whipping cream, then the other half of the flour. Beat 5 full minutes. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn temp to 350 degrees. Bake 1 hour to 90 minutes, until a sharp knife inserted in the cake comes out clean. Cool in the pan 5 minutes. Remove the cake from the pan and cool thoroughly. Wrapped well in foil, this cake keeps several days.

David

Thanks for the recipes guys! I really do need a good pound cake recipe so I can't wait to try these out.

Tracey

Tracey, that cake does look good, I'm only sorry it wasn't as good as it looks.

No pound cake recipes to add here, although I ought to make one, just to use up eggs.

I do have to bake a birthday cake for my great-nephew Jourdon this weekend. I wonder how the pound cake would be baked in regular pans.....

Well, in one round pyrex bowl and one round cake pan, it's going to become a baseball cap.

Annie