6 Flavor Pound Cake Recipes

Steps:

• 1. Grease and flour tube or bundt pan, and preheat oven to 325 degrees.
• 2. Cream butter and shortening together.
• 3. Add sugar and mix well.
• 4. Add milk and mix well.
• 5. Add eggs one at a time.
• 6. Sift flour and baking powder together then add to mixture about a cup at a time, mixing in after each addition. Add flavorings, mix.
• 7. Pour into prepared pans. Bake about 1 hour 15 minutes to 1 hour 20 minutes, till toothpick comes out clean and the top is nicely browned.
• 8. Loosen cake using a plastic knife and flip out onto a plate then flip back onto a cooling rack so that the top of the cake retains the nice crunch.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
• In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, 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 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
• Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
• To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

Steps:

• 1. Preheat oven to 325 degrees F. Grease & flour a 12 cup tube or bundt pan, or use cooking spray. Set aside till needed.
• 2. Combine flour with baking powder & set aside till needed.Cream butter, shortening, & sugar until light and fluffy. Add eggs and beat till mixed. Gradually add the flour to the creamed mixture, alternately with the milk. Stir in extracts, & mix well. Pour the batter into the prepared bundt pan & bake in preheated 325 degree oven for 90 minutes.
• 3. While cake is baking, prepare glaze by combining all of the glaze ingredients in a heavy sauce pan & stir over low heat, until the sugar has dissolved. Poke holes in the cake with a large tined fork or wooden skewer and slowly drizzle the glaze over the top of cake and allow it to soak in, while cake is still in pan. Let cake cool completely before removing from pan.
• 4. NOTE; When I add nuts to the cake, I pour half of the batter into the cake pan, then sprinkle all the nuts on top of batter, & then add the remaining batter, and bake as directed. This just adds another level of texture to the cake with the crunch from the nuts. You can also dust the nuts with one tablespoon of flour and then add them directly to your batter. Stirring to mix in. Dusting the nuts first, prevents them from sinking to the bottom of the cake, and are more evenly distributed throughout batter.

Steps:

• Grease and flour a tube or Bundt® pan. Do not preheat oven.
• In a medium bowl, mix flour, baking powder and salt. Set aside.
• In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
• Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
• Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 12 cup Bundt pan, or use Bakers Joy,( a blend of flour & cooking Spray) used in baking. Set aside till needed.
• Add 3 sticks of softened butter to mixing bowl , then beat to blend.
• Add the sugar and beat till creamy and smooth and no sugar crystals remain. the sugar
• Add the sour cream and beat to blend.
• Now add the eggs, one at a time, beating well after each addition.
• Add the flour and baking powder to a sifter and sift to blend together, then gradually add the flour to the cake batter.
• Add the vanilla bean paste or extract, the almond and butter flavor. Beating well after adding.
• Then add the remaining 3 flavors, lemon coconut and rum, and beat again to blend.
• Pour cake batter into prepared Bundt pan. Bake until done, or until tooth pick inserted into cake comes out clean. allow to sit in pan till cake pulls away from sides of pan, then invert onto platter or cooling rack.
• Prepare the glaze by adding all of the ingredients to a small sauce pan and bring to a simmer and cook till mixture becomes syrupy. Remove from heat.
• Poke holes into top of cake with wooden skewer or long tined fork, then drizzle glaze over cake, and allow to cool slightly before serving.