5 Flavor Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks of butter
½ cup vegetable oil
3 cups sugar
5 eggs
1 cup milk, cream, buttermilk, or plain yogurt
3 cups flour
1 ½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon each of the following extracts:
vanilla
coconut
rum
butter
lemon
Glaze:
1 cup sugar
½ cup water
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Directions: |
Directions:Cream butter and sugar. Gradually add oil and eggs and mix well. Add alternately the 1 cup liquid and the dry ingredients to the butter mixture. When smooth, stir in extracts.
Bake in a greased and floured tube pan at 325º for 1 ½ hours.
Remove from oven when done and while still in tube pan, pour glaze slowly over the cake, allowing moisture to penetrate the cake. It helps to poke a few holes in the cake with a toothpick. This allows channels of glaze to go into the cake. Let cake cool for about one hour, then remove from tube pan.
Glaze:
Heat together in a pan on top of the stove until sugar is dissolved. When dissolved, remove from heat and add 1 teaspoon each of the same extracts used in the cake:
vanilla
coconut
rum
butter |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: If you don’t have these extracts available, you may substitute real rum and real lemon juice. Cake is also good with other liquor flavorings and extracts, should you not have these available. This cake is very moist and dense and freezes very well. Serve with fruit and whipped cream for a real treat.
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