Five Flavor Pound Cake

Recipe by SharleneW
READY IN: 1hr 50mins




  • Preheat oven to 325°F.
  • Grease a 10-inch tube or Bundt cake pan.
  • In small bowl, combine flour, baking powder and salt; set aside.
  • In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
  • In 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 with 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 pan).
  • Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
  • Slowly spoon remaining glaze onto top of hot cake.
  • Cool completely before serving.
  • To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
  • Bring to a boil, stirring until sugar is dissolved.
  • 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.
  • 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.


“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.”