Five Flavor Pound Cake Recipe – Unique and Delicious
The Five Flavor Pound Cake is a symphony of flavors that will leave your taste buds dancing. This recipe, submitted by PJ Coward, combines five distinct extracts—coconut, rum, butter, lemon, and vanilla—creating a uniquely delightful dessert. Whether for a special occasion or a simple treat, this pound cake is sure to impress.
Table of Contents
The Best Five Flavor Pound Cake Recipe
Notes on Ingredients
To create this mouthwatering cake, you’ll need the following ingredients:
- Flour and Baking Powder: These form the base of the cake, providing structure and lift.
- Milk and Extracts: A mix of coconut, rum, butter, lemon, and vanilla extracts are combined with milk, infusing the cake with rich, layered flavors.
- Sugar, Butter, and Shortening: Creaming these together ensures a tender crumb and delightful texture.
- Eggs: Beaten and added one by one, eggs bind the ingredients and add richness.
For the glaze, a simple yet flavorful mixture of sugar, water, and the same five extracts adds a sweet finish.
How to Make Five Flavor Pound Cake
- Preheat and Prepare: Preheat your oven to 325°F (165°C) and grease a 10-inch tube pan.
- Mix Dry Ingredients: Combine flour and baking powder in a medium bowl.
- Prepare Milk Mixture: Mix milk with the five extracts in a liquid measure.
- Cream Butter Mixture: In a large bowl, cream together sugar, butter, and shortening with an electric mixer until light and fluffy. Beat in eggs one at a time.
- Combine Ingredients: Gradually add the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pan.
- Bake: Bake in the preheated oven for 1 1/2 to 1 3/4 hours, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.
- Make the Glaze: While the cake is cooling, combine sugar, water, and the five extracts in a saucepan. Bring to a boil, stirring until the sugar dissolves.
- Glaze the Cake: Turn the cake out onto a wire rack. Place waxed paper under the rack to catch drippings. Slowly spoon the glaze over the hot cake. Allow it to cool completely.
How to Serve Five Flavor Pound Cake
Serve this cake as a standalone dessert, or pair it with fresh berries and a dollop of whipped cream for an elegant presentation. It also pairs wonderfully with a hot cup of tea or coffee, making it a versatile addition to any meal.
How to Store Five Flavor Pound Cake
Store the pound cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 506 kcal | 25% |
| Total Fat | 22.51 g | 32% |
| Carbs | 71.43 g | 27% |
| Sugars | 50.93 g | 57% |
| Protein | 5.71 g | 11% |
| Sodium | 52.21 mg | 3% |
| Fiber | 0.72 g | 3% |
| Saturated Fat | 11.76 g | 59% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 7.71 g | – |
| Polyunsaturated Fat | 1.74 g | – |
| Cholesterol | 106.2 mg | 35% |
| Calcium | 49.47 mg | 6% |
| Magnesium | 10.54 mg | 3% |
| Potassium | 84.93 mg | 2% |
| Iron | 1.6 mg | 11% |
| Zinc | 0.51 mg | 5% |
| Phosphorus | 89.27 mg | 13% |
| Vitamin A | 151.61 mcg | 19% |
| Vitamin C | 0 mg | 0% |
| Thiamin (Vitamin B1) | 0.23 mg | 21% |
| Riboflavin (Vitamin B2) | 0.25 mg | 18% |
| Niacin (Vitamin B3) | 1.62 mg | 10% |
| Vitamin B6 | 0.05 mg | 4% |
| Folic Acid (Vitamin B9) | 86.68 mcg | 43% |
| Vitamin B12 | 0.28 mcg | 11% |
| Vitamin D | 0.56 mcg | 1% |
| Vitamin E | 0.65 mg | 5% |
| Vitamin K | 2.85 mcg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Five Flavor Pound Cake
Can I use different extracts?
Absolutely! Feel free to experiment with different extracts to suit your taste preferences.
What can I do if I don’t have a tube pan?
A bundt pan can be a good substitute, but ensure it’s well-greased to prevent sticking.
How can I tell if my cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
Why is my cake dense?
Overmixing the batter can lead to a dense cake. Mix until just combined for the best texture.
The Best Five Flavor Pound Cake Recipe
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
Five Flavor Glaze:
- 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.
Enjoy the delightful complexity and burstiness of this Five Flavor Pound Cake—it’s a dessert like no other!
