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
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 II
I made this cake several years ago. The flavors can be mixed to suit your taste.
Provided by Pauline
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan.
- Sift the flour with the baking powder and salt.
- 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.
- Bake for 1 1/2 hours or until cake tests done.
- 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.
Nutrition Facts : Calories 545 calories, Carbohydrate 78.7 g, Cholesterol 102.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.2 g, Sodium 226.7 mg, Sugar 58.2 g
FIVE FLAVOR POUND CAKE
You can play with different flavors if you don't have or like some of the flavors listed.
Provided by R North-Troup
Categories Cakes
Time 2h
Number Of Ingredients 16
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.
CARLA HALL'S FIVE-FLAVOR POUND CAKE RECIPE - (3.9/5)
Provided by á-24684
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spray a 10-cup Bundt or tube pan with nonstick baking spray. Sift the flour into a large bowl, then measure 3 cups sifted flour back into the sifter. Return any remaining flour to your flour container. Add the baking soda and salt to the sifter and sift to clean bowl. In bowl of an electric mixer fitted with the paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Stop and scrape down the sides and bottom of bowl. With mixer on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl. With mixer on low, add the flour in thirds, alternating with the sour cream and beginning and ending with the flour. Continue beating for 2 minutes on medium speed, stopping to scrape the sides and bottom of the bowl occasionally. Add the extracts one at a time, completely incorporating each before adding the next. Continue beating until the batter is shiny, about 4 minutes. Pour the batter into the cake pan. Bake until the cake is golden and a toothpick inserted in center comes out clean ... about 65 minutes. It will smell really, really good. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack. Let the cake cool completely. Serves 12.
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
LINDA'S FIVE FLAVOR POUND CAKE WITH JULIE'S FRUIT
This combination came from a friend, Linda Stephen's Pound Cake and Julie Benge's Fruit served at a Carswell Air Force Base brunch. Just wonderful - and great when fresh fruit is not available!
Provided by lesliecoy
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- For Linda's Cake:.
- Preheat oven to 350 degrees.
- Mix sugar, butter,and oil together.
- Add eggs and mix well.
- Sift together dry ingredients and add to the cream mixture.
- Add milk and 1 tsp of each of the Five flavorings.
- Bake in a greased and floured tube pan at 350 degrees for one and half hours.
- Cool 10 minutes in the pan.
- Remove cake from pan.
- For the Glaze:.
- Combine all the glaze ingredients in a saucepan.
- Bring to a boil and continue until sugar is disolved.
- Place cake on pretty serving dish and pour glaze over.
- For Julie's Fruit:.
- Combine the pie filling, oranges, pineapple, bananas and 1/2 pint of strawberries.
- Put in a pretty bowl.
- To Serve:.
- Slice Pound Cake and place a slice on plate with Julie's Fruit on top.
- And Enjoy!
Nutrition Facts : Calories 952.6, Fat 42.6, SaturatedFat 20.4, Cholesterol 182.4, Sodium 264.8, Carbohydrate 137.8, Fiber 3.7, Sugar 101.9, Protein 9.2
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
FIVE FLAVOR POUND CAKE
Steps:
- Preheat oven to 325 degrees. Prepare 10 C. bundt pan. Cream butter with shortening until fluffy. Gradually add sugar and beat @ medium speed seven minutes until light and fluffy. Add eggs one at a time beating each just until yellow disappears. Sift together flour, baking powder and salt. Add alternately with milk to butter mixture beginning and ending with flour. Mix at low speed after each addition until just blended. Stir in vanilla, lemon, rum and coconut extracts. Pour into prepared pan and bake 1 hour and 30 minutes until cake tests done. Cool in pan 10 minutes; remove from pan spoon glaze over warm cake and cool completely before serving. GLAZE: stir together water and sugar in small saucepan. Bring to boil over medium heat stirring to dissolve sugar. Remove from heat and stir in almond extract, can be used immediately.
FIVE FLAVOR POUND CAKE RECIPE
Provided by ErinM6610
Number Of Ingredients 13
Steps:
- Preheat Oven: 325 degrees 1. Spray tube pan and dust with flour 2. Cream: butter, shortening, and sugar until light and fluffy and then add eggs. 3. Combine flour and baking powder. 4. Add flour mixture and milk to butter mixture. Alternate flour mixture with milk until blended. 5. Stir all 5 extracts into mixture and pour into tube pan. 6. Bake for 1 1/2 hours 7. Glaze: combine all ingredients into sauce pan and cook until sugar is melted. Pour 1/2 while cake is still in pan. Then turn out cake and pour the rest of the glaze.
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This pound cake packs a punch of five delicious flavors that will leave your tastebuds wanting more!
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat oven to 325ºF. Grease a 10-cup Bundt or tube pan with butter and flour. Sift 3 cups of flour into a large bowl and add the baking soda and salt to the flour. In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Stop and scrape down the sides and bottom of the bowl. With the mixer on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl. With the mixer on low speed, add the flour in thirds, alternating with the sour cream, beginning and ending with the flour. Continue beating for 2 minutes on medium speed, stopping to scrape the sides and bottom of the bowl occasionally. Add the extracts one at a time, completely incorporating each before adding the next. Continue beating until the batter is shiny, about 4 minutes. Pour the batter into the bundt or tube pan. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack. Let the cake cool completely. For the Lemon Glaze: whisk together powdered sugar, lemon juice, zest, vanilla extract and salt in a medium bowl. Pour glaze over the top of the cooled cake. Slice and serve. Tip: the cake will keep in an airtight container for up to a week.
FIVE FLAVOR POUND CAKE II
"I made this cake several years ago. The flavors can be mixed to suit your taste."
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan.
- Sift the flour with the baking powder and salt.
- 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.
- Bake for 1 1/2 hours or until cake tests done.
- 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.
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