This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Five Flavor Pound Cake II

By: Pauline

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

Rate/Review | Read Reviews (60)

What to Drink?
	Port
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 tube cake

Ingredients

1 cup butter
1/2 cup vegetable oil
5 eggs
3 cups white sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons coconut extract
2 teaspoons rum flavored extract
2 teaspoons butter flavored extract
1 teaspoon lemon extract
2 teaspoons vanilla extract
1/2 cup water
1 cup white sugar
1 teaspoon almond extract

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan.
Sift the flour with the baking powder and salt.
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.
Bake for 1 1/2 hours or until cake tests done.
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.