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Five Flavor Pound Cake
Prep
25 mins
Cook
1 hr 35 mins
Servings
14
Difficulty
Hard
This Five Flavor Pound Cake recipe has become my absolute favorite for special occasions because it delivers such impressive flavor complexity without requiring any fancy techniques. The combination of coconut, rum, butter, lemon, and vanilla extracts creates this wonderfully sophisticated taste that guests always ask about, and the best part is how straightforward the whole process is. Butter, one of our main ingredients, provides fat soluble vitamins like A, D, E, and K that support overall health, plus it gives the cake that rich, tender crumb everyone loves. What I appreciate most is that despite the impressive flavor profile, this recipe comes together quickly with simple pantry staples and bakes in under two hours, making it perfect for when I want to impress without spending all day in the kitchen.
Ella x
Ingredients
- 33 cups all-purpose flour
- ½ teaspoon baking powder½ teaspoon baking powder
- 11 cup milk
- 11 teaspoon coconut extract
- 11 teaspoon rum flavored extract
- 11 teaspoon butter flavored extract
- 11 teaspoon lemon extract
- 11 teaspoon vanilla extract
- 33 cups white sugar
- 11 cup butter, softened
- ½ cup shortening½ cup shortening
- 55 large eggs, beaten
Detail level
Instructions
- 1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
- 2
Combine flour and baking powder in a medium bowl; set aside. Combine milk and extracts in a liquid measure; set aside.
- 3
Cream sugar, butter, and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture in batches, beginning and ending with flour mixture. Spoon mixture into the prepared pan.
- 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 1 3/4 hours. Cool in the pan on a wire rack for 10 minutes.
- 5
While cake is cooling, make glaze: Combine sugar, water, and extracts in a saucepan. Bring to a boil, stirring until sugar is dissolved.
- 6
Turn cake out onto the wire rack. Place waxed paper under the rack to catch glaze drippings. Slowly spoon glaze over the top of hot cake. Cool completely.
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