FIVE FLAVOR POUND CAKE
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.
Provided by SharleneW
Categories Dessert
Time 1h50m
Yield 1 Bundt cake, 12 serving(s)
Number Of Ingredients 20
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.
FIVE FLAVOR POUND CAKE I
Five flavors blending to create a superlative pound cake.
Provided by PJ Coward
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 19
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.
Nutrition Facts : Calories 511 calories, Carbohydrate 71.5 g, Cholesterol 102.7 mg, Fat 22.9 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 143.6 mg, Sugar 51 g
LEMON POUND CAKE
Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that's rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don't have all day to do it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
- In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 19 g, TransFat 0 g
FIVE FLAVOR POUND CAKE
Make and share this Five Flavor Pound Cake recipe from Food.com.
Provided by Ms.Miller
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter, cream cheese and sugar in a large mixing bowl.
- Add eggs alternately with flour ending with eggs; beat until fluffy.
- Fold in extracts and flavorings.
- Pour into well greased and floured tube or bundt pan.
- Bake at 325°F for 1 hr 25 min (do not preheat oven).
- When done, cool on baking rack glaze or sprinkle with powder sugar.
Nutrition Facts : Calories 645.6, Fat 34, SaturatedFat 20.3, Cholesterol 225.4, Sodium 113.5, Carbohydrate 77.6, Fiber 0.6, Sugar 50.4, Protein 8.8
BEST EVER FIVE FLAVORED SOUTHERN POUND CAKE
This is DIVINE. Got this from my mom's neighbor and had to get the recipe after she brought it over and we devoured it!
Provided by Shabby Sign Shoppe
Categories Dessert
Time 1h50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
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.
FIVE FLAVOR POUND CAKE
This is a great recipe to pair up with sorbet or even ice cream;such as, a slice of the pound cake, then a scoop of either/or lemon sorbet, coconut ice cream, rum-rasin ice cream, vanilla ice cream. If you keep a pound cake or two in your freezer, and some ice cream or sorbet, you'll always have a dessert on hand in case you have unexpected guests.
Provided by FLUFFSTER
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and Crisco together.
- Sift flour, sugar, and baking powder together. Set aside.
- Add eggs and milk to butter and Crisco.
- Mix well. Add dry ingredients to mixture.Mix well.
- Add flavorings last. Bake in a greased and floured tube pan, in a preheated 325°F oven for 1 hour and 15 minutes. Cool in pan 15 minutes.
- Invert onto servings plate and cool completely.6-8.
Nutrition Facts : Calories 1154.1, Fat 54, SaturatedFat 26.9, Cholesterol 263.3, Sodium 328.1, Carbohydrate 156.1, Fiber 1.2, Sugar 100.7, Protein 12.5
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