Comments on: Ricotta Revisited: Part 1, The Pound Cake http://www.foodgal.com/2009/03/ricotta-revisited-part-1-the-pound-cake/ Musings on food, wine, laughter, and life Tue, 16 Mar 2010 22:55:57 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: foodgal http://www.foodgal.com/2009/03/ricotta-revisited-part-1-the-pound-cake/comment-page-1/#comment-3142 foodgal Sun, 12 Apr 2009 20:57:18 +0000 http://www.foodgal.com/?p=1591#comment-3142 Madelen: Yes, I baked the pound cake just as the recipe called for, though, the cake did take a little longer to bake in my oven. I have a gas oven, so that might have something to do with it. I think it took maybe 15 minutes more baking time. I used the Williams-Sonoma non-stick loaf pans. Actually, if memory serves me, I had gotten them as wedding gifts after registering for them. They work very well. Madelen: Yes, I baked the pound cake just as the recipe called for, though, the cake did take a little longer to bake in my oven. I have a gas oven, so that might have something to do with it. I think it took maybe 15 minutes more baking time.

I used the Williams-Sonoma non-stick loaf pans. Actually, if memory serves me, I had gotten them as wedding gifts after registering for them. They work very well.

]]> By: madelen http://www.foodgal.com/2009/03/ricotta-revisited-part-1-the-pound-cake/comment-page-1/#comment-3139 madelen Sun, 12 Apr 2009 18:24:32 +0000 http://www.foodgal.com/?p=1591#comment-3139 This looks great. Did you bake exactly as the recipe directs? Do you ever use convection FOR BAKING cakes? And one last questions -, what kind of loaf pan did you use that browned so nicely? Thanks for the wonderful blog! This looks great. Did you bake exactly as the recipe directs? Do you ever use convection FOR BAKING cakes? And one last questions -, what kind of loaf pan did you use that browned so nicely? Thanks for the wonderful blog!

]]> By: foodgal http://www.foodgal.com/2009/03/ricotta-revisited-part-1-the-pound-cake/comment-page-1/#comment-3120 foodgal Fri, 10 Apr 2009 17:57:10 +0000 http://www.foodgal.com/?p=1591#comment-3120 Oooh, I bet almond extract WOULD be divine in this. I'll have to add some the next time I bake this cake. Oooh, I bet almond extract WOULD be divine in this. I’ll have to add some the next time I bake this cake.

]]> By: Kimburgerly http://www.foodgal.com/2009/03/ricotta-revisited-part-1-the-pound-cake/comment-page-1/#comment-3113 Kimburgerly Fri, 10 Apr 2009 14:20:39 +0000 http://www.foodgal.com/?p=1591#comment-3113 Thank you!!!! I had been on a quest for the perfect poundcake and this fits the bill perfectly. I added 1/4 tsp almond extract and it was divine. Thank you!!!! I had been on a quest for the perfect poundcake and this fits the bill perfectly. I added 1/4 tsp almond extract and it was divine.

]]> By: paxye http://www.foodgal.com/2009/03/ricotta-revisited-part-1-the-pound-cake/comment-page-1/#comment-2970 paxye Wed, 01 Apr 2009 21:17:07 +0000 http://www.foodgal.com/?p=1591#comment-2970 I have kept on coming to this page and finally just had to make it... it is in the oven right now... if the batter gives the taste away, I know that it will be a favourite!!! I have kept on coming to this page and finally just had to make it… it is in the oven right now… if the batter gives the taste away, I know that it will be a favourite!!!

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