Community Pick
Five Flavor Pound Cake
photo by Diana F.
- Ready In:
- 1hr 50mins
- Ingredients:
- 20
- Yields:
-
1 Bundt cake
- Serves:
- 12
ingredients
-
Cake
- 1 cup butter, softened
- 1⁄2 cup shortening
- 3 cups granulated sugar
- 5 eggs, beaten
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 pinch salt
- 1 cup milk
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon rum extract
- 1 teaspoon butter flavor extract
- 1 teaspoon vanilla extract
-
Glaze
- 1⁄2 cup white sugar
- 1⁄4 cup water
- 1⁄2 teaspoon coconut extract
- 1⁄2 teaspoon rum extract
- 1⁄2 teaspoon butter flavor extract
- 1⁄2 teaspoon lemon extract
- 1⁄2 teaspoon vanilla extract
directions
- 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.
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Reviews
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This is, without a doubt, the Queen of all pound cakes! The blend of flavors is superb. I used 6 flavors because that is what I had on hand (no pineapple). I increased the vanilla and almond to 1 1/2 tsp. because I wanted those flavors to stand out. I used real butter, pure vanilla and pure extracts if available. The glaze gives the crust a nice light crunch without adding too much extra sweetness. It actually soaks in so you don't even see it. Perfect texture--all in all the perfect pound cake, in my opinion! I also gave the recipe to a girl I work with and she made it before I did so I got to taste it before I made it. She loved it too, but she thought it was a little on the sweet side (I didn't think so, but it IS very rich). We both agreed that we will make it again. THANK YOU Sharlene--I will guard this recipe with my life!! Another note: This made a large cake. I baked it in my stoneware fluted pan and it raised up and over the top of the tube. Next time I will bake it in my regular tube pan which has a taller tube.
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Sharlene~W, I'm sorry you had to get this recipe at a funeral, but oh my goodness, I'm also glad you did. This is so good. I was a little confused by the first teaspoon of coconut, but on reading farther, figured you meant the extract rather than coconut. Also, this is a fail safe recipe. I didn't print the whole thing out so messed up in almost every way, but it still came out absolutely wonderful. This is a keeper by all means.
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This was a very yummy cake! I didn't have any 'white sugar', so I added about a cup of powdered sugar (maybe more) to the mix so the topping was a little thicker. It still soaked into the cake, but it had a nice frosting on top. My family gobbled it up!! UPDATE: I used all 7 flavors (I got a lot of funny looks at the grocery store buying 6 of them at once, and nothing else), and it turned out wonderful! I only had regular powdered sugar on hand, so I mixed a LOT of powdered sugar in the glaze mix and it made a great clear icing. Everyone loved it!
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This is only the first night, and I imagine it will just be perfect by Christmas. I didn't have coconut or butter extracts, but used the rest of the flavourings, including almond, pineapple, and orange for good measure. I reduced the amount of sugar by half a cup, and by my recent samplings, it is just perfectly to my taste. I would never imagine that so many diverse flavours would work so well, but they seem to have melded quite nicely during the baking process. As mentioned, there seems to bake up a quite nice crunchy little crust on the outer rim of the cake. Next time I may add some chopped up toasted pecans to the exterior. This is really one of the best pound cakes I've ever tasted. Thanks!
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Tweaks
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I substituted buttermilk for the milk. Boy oh Boy, is this pound cake out of this world. It rose so high and the crumb is tender and moist at the same time...not dry like most poundcake. There is a light crust on the outside which I love. The combination of flavors is awesome. It is wonderful even without the glaze. What else can I say except that this is the Perfect pound cake!!! Keeper for sure. Thank you for sharing this recipe.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.