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Daily Archives: March 9, 2018

Five Flavor Pound Cake Recipe by Leah

Five Flavor Pound Cake


With a name like Five Flavor Pound Cake you know this cake will be full-flavored.  What you don’t know from the name is that it will be wonderfully moist with a nice light crunch on the crust.


The original recipe called for coconut extract.  Not caring much for coconut I opted to use Almond extract instead.  If you wish to make the cake as originally given to me, then use 1 tsp Coconut Extract instead of Almond.



Five Flavor Pound Cake


Yield: 1 bundt cake




1 cup butter, softened

1/2 cup shortening

3 cups granulated sugar

5 eggs, beaten

3 cups all-purpose flour

1/2 tsp baking powder

1 pinch salt

1 cup milk

1 tsp almond extract

1 tsp lemon extract

1 tsp rum extract

1 tsp butter flavor extract

1 tsp vanilla extract


1/2 cup granulated sugar

1/4 cup water

1/2 tsp almond extract

1/2 tsp lemon extract

1/2 tsp rum extract

1/2 tsp butter flavor extract

1/2 tsp vanilla extract




  1. Preheat oven to 325 degrees F.  Grease and flour a 10-inch tube or bundt cake pan.
  2. In a small bowl, combine flour, baking powder and salt; set aside.
  3. In a measuring cup, combine the milk and 1 tsp of each of the 5 extracts; set aside.
  4. In a mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.  Add eggs one at a time and beat until smooth.
  5. Beat in flour mixture alternately with milk mixture, beginning and ending wih flour mixture.  Spoon mixture into prepared pan.  Bake for 1 1/2 hours, or until cake tests done.
  6. Let cake cool for 5 minutes and then pour 1/2 of glaze over cake while still in the pan.  Let sit for another 5 minutes and then turn cake out of pan onto wire rack.  Make sure there’s wax paper under the rack to catch the drippings.
  7. Slowly spoon remaining glaze onto top of cake.  Cool completely before servings.


In a saucepan combine sugar, water, and the five extracts.  Bring to a boil, stirring until the sugar is dissolved.


Make sure you grease and flour your pan or you’ll have a couple patches of cake left in the pan like I did.  It will taste just as good but won’t look quite as pretty.


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