With a slow start to the cooking process this cake is placed into a cold oven that is then turned on for cooking.
Delicious with a very nice texture. One slight addition which perks up the flavor: add 1/2 teaspoon mace (also known as pound cake spice). This adds a little "oomph". - 15 Jun 2003 (Review from Allrecipes USA and Canada)
I am totally not a cook nor a baker. I just never learned and never wanted to learn. However, this past Thanksgiving my family commissioned me to make a dessert, and I found this one online. Let me tell you, it's the BEST CAKE! My family went crazy over it. At first no one wanted to try it because I baked it and they didn't trust my skills, but after their first taste, that cake disappeared! They even begged me to bake it again for Christmas. If you're a coffee drinker, this cake dunks well in a cup of coffee...yummy!!!! - 17 May 2006 (Review from Allrecipes USA and Canada)
I'd like to give this 10 stars, it's that good. I substituted almond extract for the vanilla, and used all butter instead of shortening and margarine. It took an extra 15 minutes to cook but came out a beautiful golden color and the texture was unbelieveable. Thank you, Etta! - 24 Feb 2007 (Review from Allrecipes USA and Canada)