Five Flavor Pound Cake

Total Time
1hr 50mins
Prep
20 mins
Cook
1 hr 30 mins

I just tried this cake for the first time at funeral in Chicago. After the first bite, I went in search of the cook and talked her out of the recipe. All those different extracts may sound strange, but trust me it is wonderful! At the bottom I have included Six Flavor Pound Cake and Seven Flavor Pound Cake variations. Also, you can make a 5 flavor cake with a 6 flavor glaze or any other combination.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Grease a 10-inch tube or Bundt cake pan.
  3. In small bowl, combine flour, baking powder and salt; set aside.
  4. In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
  5. In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
  6. Add eggs one at a time and beat until smooth.
  7. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
  8. Spoon mixture into prepared pan.
  9. Bake for 1 1/2 hours, or until cake tests done.
  10. Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
  11. Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
  12. Slowly spoon remaining glaze onto top of hot cake.
  13. Cool completely before serving.
  14. To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
  15. Bring to a boil, stirring until sugar is dissolved.
  16. Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
  17. Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.