Recipe by Pauline
"I made this cake several years ago. The flavors can be mixed to suit your taste."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
rum flavored extract
butter flavored extract
LueWana here reviewing yet another note worthy recipe. I found this cake to be very moist and it holds up well. Will last a week and still maintain it's flavor and moistness as long as it is either wrapped well in plastic wrap or placed on a cakestand/plate with lid. I also subbed some items. Not being very big on extracts and preferring truer flavors, I used a bit of vanilla bean, one bean to be exact, and opted for fresh lemon zest, about 1/4 of a tsp. I left out the coconut extract, and used Puerto Rican Dark(spiced)instead of the rum extract. The end result was fabulous! This is a basic pound cake recipe that will allow you use the flavorings or extracts that you prefer. I tried this recipe again using just vanilla and lemon zest and still obtained spectacular results. Watch your baking time, adjust it according to the type/size pan you are using. I used the Fleur d'lis pan and had enough batter left over to make a few individual bundt cakes. Hope this review helps or gives you some new ideas!
I must have done something terribly wrong. This was nothing extraordinary in my opinion.
Wonderful, delicious recipe! I used orange, rum, almond, coconut and vanilla extract, since that is what I had on hand. The glaze is a must, makes the cake so extra wonderful! I did not pour the glaze over the cake, I brushed it on with a pastry brush. One problem, it boiled over the 12 cup bundt pan I used..next time I will use less of the batter in the bundt pan, then maybe make a small loaf also. This pound cake has to be the best cake I have ever eaten. Everyone at work raved about the taste and moistness. Thank you for such a wonderful recipe!
This cake was simple to make, it came out perfect! The only substitution made, was using various flavors of extracts - I used what was on hand (almond, vanilla butter nut, lemon, banana). The cake is so moist and flavorful...It's a keeper!
Excellent, excellent, excellent!! Very moist and buttery--baked up perfectly (1 hr 20 min) and made a nice presentation. Did not need a glaze at all. Very flavorful and still wonderful after 3 days. Will add this one to my permanent file.
I used orange extract instead of lemon. The coconut extract "took over", so I would cut back on that next time. The cake kind of rose funny, like it needed a bit more leavening.
This cake was fantastic, everyone I make it for loves it even the pickiest eaters. I am always changing up the flavors and sometimes even add a bit of rum to the recipe. The only thing that I do differently is brushing on the glaze in layers while the cake is still hot so that it can soak into the cake. Then I chill the cake for a few hours then add powdered sugar to the glaze mixture and add a final coat before serving or wrapping individually. Thank you very much for this great recipe, I will cherish it always.
this is a very good cake I made it for my cooking class project it turned out real good the teacher loved it and asked for the recipe! i got an a+
* Percent Daily Values are based on a 2,000 calorie diet.
Five Flavor Pound Cake II
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 545
** Calories from Fat: 211
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Delectable and dense pound cake loaded with juicy and sweet peach chunks.
See how to make a moist, delicious pistachio cake.
See how to make a moist and creamy coconut cake.