This five flavor pound cake blends unique extracts to create a superlative dessert.
Ingredients
- all-purpose flour: 3 cups
- baking powder: 0.5 tsp
- milk: 1 cup
- coconut extract: 1 tsp
- rum flavored extract: 1 tsp
- butter flavored extract: 1 tsp
- lemon extract: 1 tsp
- vanilla extract: 1 tsp
- white sugar: 3 cups
- butter: 1 cup (softened)
- shortening: 0.5 cup
- eggs: 5 piece (beaten)
- white sugar: 0.5 cup
- water: 0.25 cup
- coconut extract: 0.5 tsp
- rum flavored extract: 0.5 tsp
- butter flavored extract: 0.5 tsp
- lemon extract: 0.5 tsp
- vanilla extract: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
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Combine flour and baking powder in a medium bowl; set aside. Combine milk and extracts in a liquid measure; set aside.
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Cream sugar, butter, and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture in batches, beginning and ending with flour mixture. Spoon mixture into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 1 3/4 hours. Cool in the pan on a wire rack for 10 minutes.
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While cake is cooling, make glaze: Combine sugar, water, and extracts in a saucepan. Bring to a boil, stirring until sugar is dissolved.
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Turn cake out onto the wire rack. Place waxed paper under the rack to catch glaze drippings. Slowly spoon glaze over the top of hot cake. Cool completely.
