Five Flavor Pound Cake -- Best Recipes

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

04/26/25 8:15am [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 10/ 2/11 11:14:38pm
Author: CB
Subject: Five Flavor Pound Cake

Five Flavor Pound Cake

1 cup butter, softened
1/2 cup shortening
3 cups white sugar
5 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut extract
1 teaspoon almond extract
1 teaspoon rum flavored extract
1 teaspoon butter flavored extract
1 teaspoon vanilla extract

Glaze:
1/2 cup white sugar
1/4 cup water
1/2 teaspoon coconut extract
1/2 teaspoon rum flavored extract
1/2 teaspoon butter flavored extract
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Directions

Preheat oven to 325�.

Grease and flour (or use Baker�s Joy) a 10 inch tube pan or a Bundt pan. (If you�re using a smaller pan, you�ll need to make some mini loaf cakes or cupcakes because all the batter won�t fit in the smaller pan.)

In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, almond, rum, butter and vanilla extracts; set aside. Add the lemon extract if desired.
In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, and beat after each 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.

Cool in pan on wire rack for 10 minutes.
Turn cake out of pan onto a plate with enough extra space to catch the glaze as it drips off the cake. The cake will absorb any glaze that ends up in the plate. You don�t want to miss a drop!

Slowly spoon Five Flavor Glaze over cake.

For the Glaze:

In a medium saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, almond, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved. Don�t turn your back or this will boil over. You can poke holes in the cake if you�d like or just slowly pour it over the cake.

[ Next Thread | Previous Thread | Next Message | Previous Message ]