Five

Have you ever eaten a cake so full of flavor you dream about it? Well, that’s exactly how delicious this five-flavor pound cake is!

I know what you’re thinking, “Five flavors? In one cake?” Yes, you read that right. The recipe uses five different extracts to create a heavenly taste.

This isn’t just any ordinary pound cake. It’s a delight that weaves the flavors of coconut, rum, butter, lemon, and vanilla. With just one slice, you experience a melody of flavors that work perfectly together.

Ready to elevate your baking game? Try this recipe today!

Five-flavor pound cake is a legend in my kitchen. The first time I baked it, I was slightly daunted by the number of flavor extracts. I wondered if it would be too much. But oh boy, was I in for a treat.

When I pulled the cake out of the oven, there was a symphony of scents. The aroma hints at the medley of flavors baked into every crumb.

The first bite was pure magic. The five flavors, each distinct yet blending so harmoniously.

Making five-flavor pound cake became a tradition. Friends and family request it for every gathering. And I’m sure you’ll love this hearty cake, too!

And for the glaze:

1. Preheat the oven and prepare the pan. Start by preheating your oven to 325°F (165°C). Then, grease and flour a 10-inch bundt pan or tube pan to prevent the cake from sticking.

2. Mix the dry ingredients. Combine 3 cups of all-purpose flour in a bowl with 1/2 teaspoon of baking powder. Set it aside for later.

3. Combine the milk and extracts. Mix 1 cup of milk and your five flavor extracts in a small bowl or cup.

4. Cream the sugar, butter, and shortening. In a large bowl, cream together white sugar, softened butter, and shortening. You’re looking for a light and fluffy consistency.

5. Beat in the eggs. Beat the room-temperature eggs one at a time into your creamed mixture. Be sure each egg is fully incorporated before you add the next.

6. Add flour and milk mixtures. Alternately add the flour mixture and milk mixture to the creamed sugar. You should begin and end with the flour mixture, adding each in batches.

7. Bake the cake. Pour the batter into your prepared pan, smoothening the top. Bake it in the preheated oven for about 80 to 90 minutes.

8. Prepare the glaze. Boil the sugar, water, and flavor extracts over medium heat in a saucepan. Stir until the sugar dissolves.

9. Cool the cake and glaze. Once your cake is done and has cooled in the pan for about 10 minutes. Then, slowly pour the warm glaze over your cake, ensuring it soaks in.

10. Slice and serve!

1. Grease your pan: Even if you have a nonstick pan, still grease it. You can use butter, shortening, or a nonstick cooking spray.

2. Flour the pan: After greasing, tap 2 tablespoons of flour around the pan until it’s fully coated. Tap out the excess if there’s any.

3. Cool properly: After removing your cake from the oven, let it cool in the pan for about 10 minutes. This allows the cake to become firm enough to remove.

4. Release the cake gently: If you’re still having trouble, gently tap the pan on the counter to release the cake. Be careful not to bang it too hard, or you could damage your cake.

After cooling the cake completely, you can store it at room temperature for 3 to 4 days. Alternatively, you can keep it refrigerated for 5 to 7 days.

Just keep it in an air-tight container and cover it tightly. You can also slice the cake into individual servings and wrap them in plastic.

But let’s say you’ve made this delightful cake, but you want to save it for another time. Can you freeze it? Absolutely!

If you want, you can slice your cake before freezing. This way, you can grab a slice rather than defrost the whole thing.

Wrap the cake tightly in aluminum foil or plastic freezer wrap. I’d suggest doing at least two layers to protect against freezer burn. Then, place your wrapped cake into a resealable freezer bag for an extra layer of protection. Squeeze out as much air as you can before sealing.

Pop it into the freezer, and it’ll stay fresh for 4 to 6 months. When you’re ready to eat, let it thaw at room temperature or use the microwave’s defrost function.

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This five-flavor pound cake can’t be topped! Made with five different flavor extracts, it’s a treat unlike any other.

3 cups 3 all-purpose flour

1/2 teaspoon 1/2 baking powder

1 cup 1 milk

1 teaspoon 1 coconut extract

1 teaspoon 1 rum flavored extract

1 teaspoon 1 butter-flavored extract

1 teaspoon 1 lemon extract

1 teaspoon 1 vanilla extract

3 cups 3 white sugar

1 cup 1 butter, softened

1/2 cup 1/2 shortening

5 5 large eggs, beaten

1/2 cup 1/2 white sugar

1/4 cup 1/4 water

1/2 teaspoon 1/2 coconut extract

1/2 teaspoon 1/2 rum-flavored extract

1/2 teaspoon 1/2 butter-flavored extract

1/2 teaspoon 1/2 lemon extract

1/2 teaspoon 1/2 vanilla extract

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