Five Flavor Pound Cake II Recipe - Allrecipes.com
Five Flavor Pound Cake II Recipe

Five Flavor Pound Cake II

Recipe by  

"I made this cake several years ago. The flavors can be mixed to suit your taste."

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Ingredients Edit and Save

Original recipe makes 1 tube cake Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan.
  2. Sift the flour with the baking powder and salt.
  3. Cream butter or margarine, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Mix well. Stir in 1 teaspoon each coconut flavoring, butter flavoring, rum extract, lemon extract, and vanilla extract. Pour batter into prepared pan.
  4. Bake for 1 1/2 hours or until cake tests done.
  5. In a small saucepan, combine water, sugar, and 1 teaspoon each coconut flavoring, butter flavoring, rum extract, vanilla extract, and almond extract. Boil until the sugar has dissolved completely. Spoon over hot cake. Cool cake.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2003

Hello gang! 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!

 
Most Helpful Critical Review
Nov 16, 2010

I must have done something terribly wrong. This was nothing extraordinary in my opinion.

 

76 Ratings

Apr 29, 2006

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!

 
Aug 03, 2007

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!

 
Dec 12, 2002

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.

 
Apr 30, 2006

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.

 
Sep 03, 2008

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.

 
Nov 02, 2002

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+

 

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Nutrition

  • Calories
  • 545 kcal
  • 27%
  • Carbohydrates
  • 78.7 g
  • 25%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 227 mg
  • 9%

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

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