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Five Flavor Pound Cake I

Reviewed: Apr. 29, 2012
I've been making this cake for about 20 years, but have used almond flavoring rather than rum. (I'm sure rum would be great too) But this recipe suggestion to drizzle the boiled glaze on top of cake over wax paper, is messy and wasteful, as too much drips off, no matter how careful you try to be. My recipe calls for glaze to be poured over hot cake right in the pan. Then, after glaze is absorbed, turn cake out of pan and continue cooling. Always delicious and never messy.
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