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Something Different Pound Cake

By: Cora Stewart

"I got this recipe from my aunt many years ago. It is the best, most unique tasting cake ever. All of my friends rave about it and request it."

Rate/Review | Read Reviews (16)

What to Drink?
	Port
	Coffee

Servings (Help)

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Original Recipe Yield 1 - 10 inch tube pan

Ingredients

1 cup butter
1/2 cup shortening
3 cups white sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup milk
1/2 cup evaporated milk
1 teaspoon rum flavored extract
1 teaspoon coconut extract
1 cup white sugar
1 teaspoon rum flavored extract
1 teaspoon coconut extract
1 teaspoon almond extract
1/2 cup water

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line with parchment paper. Grease the parchment paper. Sift flour, salt and baking powder together and set aside.
In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Add 1 teaspoon rum extract and 1 teaspoon coconut extract. Add flour mixture alternately with milk and evaporated milk. Mix until smooth.
Pour batter into 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted into cake comes out clean. Cool.
Make the glaze: in a saucepan, combine 1 cup sugar, 1/2 cup water, 1 teaspoon rum extract, 1 teaspoon coconut extract and 1 teaspoon almond extract. Bring to a boil, stirring constantly. Use a toothpick to pierce all over the top of the cake. Pour the glaze over the cooled cake and allow it to soak in.