Description
I just tried this cake for the first time at funeral in chicago. After the first bite, i went in search of the cook and talked her out of the recipe. All those different extracts may sound strange, but trust me it is wonderful! At the bottom i have included six flavor pound cake and seven flavor pound cake variations. Also, you can make a 5 flavor cake with a 6 flavor glaze or any other combination.
Ingredients
- Butter
- Shortening
- Granulated Sugar
- Eggs
- All-purpose Flour
- Baking Powder
- Salt
- Milk
- Coconut Extract
- Lemon Extract
- Rum Extract
- Butter Flavor Extract
- Vanilla Extract
- White Sugar
- Water
Instructions
- Preheat oven to 325f
- Grease a 10-inch tube or bundt cake pan
- In small bowl, combine flour, baking powder and salt
- Set aside
- In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts
- Set aside
- In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy
- Add eggs one at a time and beat until smooth
- Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture
- Spoon mixture into prepared pan
- Bake for 1 1 / 2 hours, or until cake tests done
- Let cake cool for 5 minutes and then pour 1 / 2 of glaze over cake
- Let sit for another 5 minutes and then turn cake out of pan onto wire rack
- Slowly spoon remaining glaze onto top of hot cake
- Cool completely before serving
- To make the five flavor glaze: in saucepan, combine 1 / 2 cup sugar, water and 1 / 2 teaspoon of each of the 5 extracts
- Bring to a boil, stirring until sugar is dissolved
- Variations: six flavor cake / glaze: add 1 teaspoon of almond extract to five flavor cake ingredients and 1 / 2 teaspoon almond extract to five flavor glaze ingredients
- Seven flavor cake / glaze: add 1 teaspoon pineapple flavored extract to six flavor cake and 1 / 2 teaspoon pineapple flavored extract to six flavor glaze