"I made this cake several years ago. The flavors can be mixed to suit your taste." — Pauline
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!
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.
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.
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
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make a moist, delicious pistachio cake.
See how to make a 5-star pineapple upside-down cake.
This light, moist orange cake has complex flavors and is completely flourless.