Five Flavor Pound Cake I Recipe -
Five Flavor Pound Cake I Recipe
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Five Flavor Pound Cake I

Recipe by  

"Five flavors blending to create a superlative pound cake."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. 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.
  2. 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.
  3. Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2007

I am a baker in Los Angeles and I make this cake for my customers and they just love it. If you don't grease the pan properly it will stick so that is most important. When I make it I alternate the flavors. I use vanilla, Maple, banana, coconut and butter. Or I use butter, lemon, vanilla, almond and coconut. Thanks for this recipe!!

Most Helpful Critical Review
Jul 23, 2011

I thought the flavors were fighting too much with one another.

Dec 23, 2003

Grease AND flour the pan or this delicious cake will not only be 5 flavors, but will also come out in at least 5 pieces!

Dec 23, 2003

This recipe is a family & friends favorite. Every gathering, being holiday or not, this is the most asked for dessert. Hint......beat eggs seperately for at least 3 mintues before adding too your butter, shortening and sugar....a must have.

Jan 02, 2004

This is the best pound cake!!!!!! I leave out the rum extract and add almond and orange instead. It freezes very well also. I use 3 disposable loaf pans instead of a bundt cake. Eat one. Freeze two for later!!!! 8-)

Dec 19, 2003

I made this for a large family Xmas Eve party and received rave reviews. NOTE: it barely fits in a 10-in bundt cake pan...recommend you place aluminum foil under pan in case of minor overflow

Dec 01, 2005

I tried the recipe for Thanksgiving and it turned out excellent. I used butter crisco instead of plain shortening.

Jul 24, 2009

This recipe is fantastic! I never change anything. The flavor is perfect, the texture is perfect and the glaze just makes this one complete cake. As far as it being too sweet..... I'm not sure what everyone is talking about. It's perfect. Not too plain and not too sweet. The only suggestion I have about this recipe if you are making it for the first time, follow the instructions exactly! That includes the baking time. Do not bake any longer than the suggested time otherwise it could come out too dry. And yes you can change the extracts to the flavors you like but it's already perfect the way it is. I've made this cake several times now and I love it more and more each time. My co-workers love it too!


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 71.5 g
  • 23%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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