Five Flavor Pound Cake Ii Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Cream butter and Crisco.
• Add 3 cups sugar and cream again (10 minutes - minimum). Beat eggs until lemon color - add to mixture.
• Sift together: flour, baking powder and salt.
• Alternate milk and 1 tsp all flavorings w/sifted dry ingredients. Pour into a greased and floured 10" tube pan.
• Bake 325° for 1 ½ hours or until cake tests done or depending on oven.
• Dissolve glaze ingredients over low heat in a saucepan. Spoon glaze over cake in pan while hot. Let cool in pan. Keep well and it is better after 1st day.
• NOTE: Put out the butter, Crisco and eggs the night before. The key is that everything is room temperature and you beat the butter, sugar and eggs at least the 10 minutes. After that you only beat enough to mix the dry ingredients.

Steps:

• Preheat oven to 325°F.
• Grease a 10-inch tube or Bundt cake pan.
• In small bowl, combine flour, baking powder and salt; set aside.
• In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
• In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
• Add eggs one at a time 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 hours, or until cake tests done.
• Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
• Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
• Slowly spoon remaining glaze onto top of hot cake.
• Cool completely before serving.
• To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
• Bring to a boil, stirring until sugar is dissolved.
• 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.
• 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.

Steps:

• 1. Pre-heat oven to 325. Spay a bunt pan with cooking spray or you can greese it with butter or margerine and coat with flour.
• 2. Cream together butter and sugar for about 5 min. Start to add your eggs one at a time, beat mixture for an additional 2 minutes. Add all your flavors mix until incorporated.
• 3. Next, add 1/3 of the cake flour to cream mixture and mix until flour is incorporated, add half the milk. Add another 1/3 of the cake flour, blend, pour the rest of the milk in the batter and blend. Add remainding cake flour to batter and mix, but don't over mix, just until flour is blended in.
• 4. Pour the batter into the bunt pan and bake at 325 for about 1 hour and 15 minutes. Start to check the cake with a toothpick after the first hour. Take the cake out of the oven and let cool completly before inverting the cake onto a plate.

Steps:

• 1. 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan. 2. Sift the flour with the baking powder and salt. 3. Cream butter or margarine, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Mix well. Stir in 1 teaspoon each coconut flavoring, butter flavoring, rum extract, lemon extract, and vanilla extract. Pour batter into prepared pan. 4. Bake for 1 1/2 hours or until cake tests done. 5. In a small saucepan, combine water, sugar, and 1 teaspoon each coconut flavoring, butter flavoring, rum extract, vanilla extract, and almond extract. Boil until the sugar has dissolved completely. Spoon over hot cake. Cool cake.