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Nutrition Facts
Serving Size 1 (165g) Recipe makes 12 servings
Calories 601
Calories from Fat 243		(40%)
Amount Per Serving		%DV
	Total Fat 27.0g	41%
	Saturated Fat 13.0g	65%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 131mg		43%
Sodium 177mg		7%
Potassium 101mg		2%
Total Carbohydrate 83.6g		27%
	Dietary Fiber 0.8g	3%
	Sugars 58.7g
Protein 6.7g		13%
detailed view... how is this calculated?

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Five Flavor Pound Cake

Recipe #24612 | 2 hours | 20 min prep | add private note

⁽⁵⁷⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Apr 8, 2002

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.

SERVES 12 , 1 Bundt cake (change servings and units)

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

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.

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Featured Reviews for This Recipe

From: tara portee

On Sep 27, 2009

This was popular at work when I brought it in for a birthday. I just loved the browned top that got nice little crunchy bits. All the flavors worked great together, you wouldn't think so, but they certainly do. I creamed the butter and sugar for 7 minutes, I think many times people cut that step too short. I also poked small holes into the cake before pouring the glaze, that helped to really get it into the cake. Last time I made a pound cake it was a flop, but this one was great. I am hanging onto this one.

1 person found this review helpful

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From: Lil Sis

On May 11, 2009

This brought back great memories as my mom used to make this when I was younger. I made it yesterday for Mother's Day and took it to her house for our family meal. Very delicious cake and so moist. Bake time is right on too for a perfectly browned crust. Thanks for sharing your recipe!

2 people found this review helpful

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From: Donna M.

On Apr 28, 2002

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.

35 people found this review helpful

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From: Carrie

On Jul 4, 2005

Definitely a cake that is to be made a day in advance. I cut it the same night and the flavorings were very strong. The days after the cake got better and better. A lovely cake to go with a cup of tea! Thanks for sharing.

20 people found this review helpful

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