Five Flavor Pound Cake II

Five Flavor Pound Cake II

66

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

servings 545 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 78.7g
  • 25%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

66
  1. 77 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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 th...

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 ca...

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 d...

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...

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+

This is a very good pound cake. it has the same ingredients of the 7-up pound cake with the exception of the milk for 7-up and all of the flavors. I did add a pinch of salt to the flour mixtur...

Love Pound Cakes, and this one is superb!! Play with your extracts, going by personal taste, but the combo here is very good, only thing I did different was use real rum. Be aware though, my cak...