This five-flavor pound cake combines exceptional extracts to produce an exceptional treat.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 14 |
| Yield: | 1 10-inch tube pan |
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup milk
- 1 teaspoon coconut extract
- 1 teaspoon rum flavored extract
- 1 teaspoon butter flavored extract
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 cups white sugar
- 1 cup butter, softened
- ½ cup shortening
- 5 large eggs, beaten
- ½ cup white sugar
- ¼ cup water
- ½ teaspoon coconut extract
- ½ teaspoon rum flavored extract
- ½ teaspoon butter flavored extract
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
- Combine flour and baking powder in a medium bowl; set aside. Combine milk and extracts in a liquid measure; set aside.
- Cream sugar, butter, and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture in batches, beginning and ending with flour mixture. Spoon mixture into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 1 3/4 hours. Cool in the pan on a wire rack for 10 minutes.
- While cake is cooling, make glaze: Combine sugar, water, and extracts in a saucepan. Bring to a boil, stirring until sugar is dissolved.
- Turn cake out onto the wire rack. Place waxed paper under the rack to catch glaze drippings. Slowly spoon glaze over the top of hot cake. Cool completely.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 144 mg |
| Sugars | 51 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The ingredient lists the 5 flavors but at no part of the the directions are you instructed when to add them. When were they supposed to be added? I realized as I was placing the cake into the oven, the flavors are simply listed. I made a concoction of the flavors at that point and basically swirled them into the batter.
This was my first homemade cake it is so good I love making it and I love eating it awesome cake and you can always taste all five flavors in this cake thank you for the recipe I love you
I would emphasize to be sure you like the scent of the extracts you use. In any pound cake, the flavoring is really highlighted, and that’s especially so for this one which relies on less butter than typical.
Very great cake I forgot to do the final step with adding the water sugar and 5 flavors however did everything else as directed and everyone raved about it including the kids wanted to know what to do with the crumbs as they literally enjoyed the crumbs as well
This is my absolute favorite dessert! I am not a baker, except for my delicious cheesecakes, and I’ve always wanted to learn how to make a delicious 5 flavor pound cake that had the crunchy delicious edges. WELL THIS IS IT!!!♥️♥️♥️ I bookmarked this Allrecipes recipe a few years ago, and EVERYTIME I bake this pound cake it turns out delicious and perfect each time! I baked this one last night and forgot to take a pic of it before my husband and I both ate two big slices each, and gave our granddaughter a small slice. Well, here’s a pic of it anyway, LOL. It is sooooooooooooooo delicious! FYI, I greased my cake pan well with butter, NO FLOUR. It came out of the pan perfectly. I ALWAYS follow the recipe to a ‘T’ and there no overflow problems and no problems with flavoring like other reviewers mentioned, JUST A PERFECT CAKE EVERYTIME! I have two very nice Bundt cake pans, so I think it’s a great idea to make sure you get a really good pan for better results if you’ve been experiencing some issues with this recipe.
Too artificial flavored
I made this cake recently. OMG. It was so good. Took to a small party and didn’t bring much home. The only thing I did differently was I left the cake in the pan out of the oven. Mixed the glaze. Punched holes in the cake and drizzled glaze over it. It makes part of the cake crunchy. The cake was dense
I agree with the assessment that five flavors is too much. The cake has great crumb. texture, and a wonderful sugary crust. But the inside tastes of too many artificial flavors.
It turned out well. I wish the glaze had a thicker consistency
The cake was delicious! I will definitely make it again!
Best pound cake ever!!!!!! Two thumbs up.
My first time baking this cake and it turned out amazing! My Ma Suzy made it when I was a kid. It tastes so good that I can’t believe I made it. I used sifted cake flour and because I like salty and sweet, I used salted butter instead of shortening. It’s very moist and delish!!
I lost my five flavor pound cake recipe and Allrecipes did not disappoint! This is better than the recipe I had. My family loved it!!
It was delicious, family went crazy over it. Don’t think it had a chance to cool!!
I made the recipe as instructed except used only vanilla, almond and lemon extracts. I also used goats milk instead of regular milk, butter flavor crisco was used. The cake came out perfect. My son came over and tasted it and left with half the cake. My family loves it. Will continue to make this recipe over and over again.
Made and baked both cake and glaze as directed. Removed from oven with a few crumbs attached to metal skewer. Light, moist texture. Lemon extract flavoring is dominant. Would make again and will swap out the lemon with another flavor or double up on one of the others.
This was my second time in two days making this cake! Yes, second. The first was a hit and didn’t last, so for the holiday, so I ‘making a second. Because we cant drink whole milk, i used 2% and nobody knew the difference. Winner Winner!
Great pound cake.
My husband is very picky when it comes to desserts and he LOVES this cake. I made it with lemon, vanilla, rum, and pumpkin spice extracts (because those are the only four flavors we had in the house). I took other reviewers’ advice and beat the eggs separately before adding them to the creamed sugar. I also lightly floured the bundt pan after oiling it. The cake was perfectly baked after an hour and 30 minutes in the oven. I was able to dump it neatly from the bundt pan onto the cooling rack without any pieces breaking off the cake. I’ve stored it at room temperature in a cake display stand, tightly sealed in plastic wrap to preserve freshness (although at the rate my husband is eating it, the cake won’t last for long anyway!). Excellent recipe! Will be a staple in our home.
Made this a while back back was a fresh taste for a pound cake. All the flavors in it was a great combinatio
Amazingggg