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
- Preheat oven to 325 degrees F. Grease and flour a 10-inch tube or bundt cake pan.
- In a small bowl, combine flour, baking powder and salt; set aside.
- In a measuring cup, combine the milk and 1 tsp of each of the 5 extracts; set aside.
- 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.
- 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.
- 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.
- 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.