Five Flavor Pound Cake
🛒 Ingredients (Yields one 10″ tube or Bundt pan)
Cake
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup milk (or buttermilk)
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp coconut extract
- 1 tsp rum extract
- 1 tsp butter extract
- 3 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup shortening
- 5 large eggs, beaten
Five‑Flavor Glaze
- ½ cup granulated sugar
- ¼ cup water
- ½ tsp each of the five extracts (vanilla, lemon, coconut, rum, butter)
👩🍳 Instructions
- Preheat to 325 °F (165 °C). Grease a 10″ tube/Bundt pan.
- Dry mix: Whisk flour, baking powder, and salt.
- Milk–extract mix: Combine milk and all five extracts.
- Cream fats and sugar: Beat butter, shortening, and sugar until light and fluffy.
- Add eggs: Incorporate eggs one at a time.
- Combine: Alternately beat in dry mix and milk mixture, beginning and ending with dry.
- Bake: Pour into pan and bake ~1½–1¾ hours, or until a skewer is clean.
- Cool: Let rest 10 minutes in pan, then place on rack.
- Glaze while warm: Boil glaze ingredients until sugar dissolves. Spoon over warm cake .
- Finish cooling: Allow glaze to soak in before slicing.
