© 2024 Rachel L. Shumate | All rights reserved.
My best friend’s mom is notorious for her tasty cooking. So, it was no surprise that I loved this Five Flavor Pound Cake that she made. And not only did she give me a few pieces of it to take home (that I may have hidden from my family), but she also graciously shared the recipe with us. Check it out below. And I can personally vouch that this pairs amazingly with coffee – or you know, just a fork. Yummy…
Ingredients:
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 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:
First, preheat your oven to 325°F, and grease a 10-inch tube or Bundt cake pan. To make the Five Flavor Glaze, combine 1/2 cup of sugar, 1/4 cup of water and 1/2 teaspoon of each of the five extracts in a saucepan and bring to a boil, stirring until sugar is dissolved.
Then, in a mixing bowl, combine flour, baking powder and salt – and set aside. Then, cream the butter, shortening and 3 cups of sugar until light and fluffy. Add in eggs one at a time and beat until smooth. Next, beat in a little of the flour mixture and alternate mixing in a little of the milk mixture; continue adding a bit at a time, ending with the flour mixture. Last, spoon the mixture into your prepared pan, and bake for one and a half hours, or until cake is done.
Once done, let cake cool for 5 minutes and then pour half of the glaze over the cake (while still in the pan). Then, let it sit for another 5 minutes before taking the cake out and setting it on a wire rack (with waxed paper underneath to catch the drippings). Next, gently spoon the remaining glaze onto the top of the hot cake. Let it cool completely before serving.
Courtesy of Virginia A.
🙂
