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Five Flavor Pound Cake I

"Five flavors blending to create a superlative pound cake."
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2 h servings 511 cals
Original recipe yields 14 servings (1 - 10 inch tube cake)


  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 71.5g
  • 23%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 156
  1. 185 Ratings

Most helpful positive review

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 alternat...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 alternat...

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!

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 yo...

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. Fr...

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

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

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 w...

Great tasting cake...I love the fact that you can personalize it to your own taste can use whatever combination of extracts you want to, as long as you use 5 teaspoons. I have made t...

One of my favorie recipes....makes great layers for birthday, wedding cakes. I usually cut flavorings to 3/4 teaspoon(include almond flavoring) and omit glaze for a more subtle flavor. I also us...