DEAN'S 6 FLAVOR POUND CAKE

Dean's 6 Flavor Pound Cake image

Provided by Rose Mary Mogan

Categories Cakes

Time 1h55m

Number Of Ingredients 13

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2 stick butter, softened
1/2 c shortening, (i use butter flavored crisco)
2 3/4 c granulated sugar
3 c all purpose flour
1 c milk
5 large eggs, room temperature well beaten
1/2 tsp baking powder
1 tsp each almond, coconut, butter, rum, vanilla & lemon extracts
GLAZE INGREDIENTS:
1 c sugar
1/2 c water
1 tsp each almond, butter, coconut, rum, vanilla & lemon extracts
1 c chopped nuts, (if using for the cake) optional

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.