Five-flavor Pound Cake

Five-Flavor Pound Cake Recipe from the USA - Ingredients and Steps Included

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 10-12

Introduction

Five-flavor pound cake is a delicious and unique dessert that combines the flavors of vanilla, rum, coconut, lemon, and almond. This rich and moist cake is perfect for any special occasion or as a sweet treat for your family and friends.

History

The origins of five-flavor pound cake are not entirely clear, but it is believed to have originated in the southern United States. Pound cake has been a popular dessert for centuries, with variations incorporating different flavors and ingredients. The addition of five distinct flavors in this recipe adds a special twist to the classic pound cake.

Ingredients

Five-flavor pound cake

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 sticks of butter
2.5 cups granulated sugar
6 large eggs
1 cup low-fat sour cream
1 tsp vanilla extract
1 tsp rum extract
1 tsp coconut flavoring
1 tsp lemon extract
1 tsp almond extract

Caramel drizzle

1 cup firmly packed brown sugar
0.5 cup low-fat milk or vanilla soymilk
2 tbsp butter or margarine
0.25 tsp salt
1 tsp vanilla extract
1.5 cups confectioners' sugar

How to prepare

Pound cake

Preheat the oven to 350°F (177°C).
Spray a decorative or regular 10-inch tube pan or bundt pan with nonstick cooking spray.
Sift the flour into a mixing bowl and measure it.
Add salt and baking soda, sift again, and set the mixture aside.
Cream the butter and sugar using an electric mixer.
Add the eggs one at a time, incorporating each well after adding.
Add the flour alternately with sour cream, beginning and ending with flour.
Mix for at least 2 minutes on medium speed.
Add the extracts one at a time, incorporating each into the mixture before adding the next one.
Continue mixing the batter until it is shiny, about 3 to 5 minutes.
Pour the batter into the tube pan and place the pan in the center of the oven.
Bake for 1 hour, or until the cake is golden and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool slightly on a wire rack before turning it out onto a serving plate.
Cool the cake completely before drizzling it with caramel.

Caramel drizzle

Combine brown sugar, milk, butter, and salt in a saucepan.
Bring the mixture to a boil over medium-high heat, stirring constantly.
Reduce the heat to low and cook until the mixture is slightly thick, about 5 minutes, stirring occasionally.
Remove the saucepan from heat, stir in vanilla, and gradually beat in confectioners' sugar.
Stir until the mixture is smooth and creamy.
Let the icing cool slightly and pour it over the cake.
The icing will harden as it cools.

Variations

Add chopped nuts or dried fruit to the batter for added texture and flavor.
Substitute different extracts or flavorings to customize the cake to your preference.
Drizzle the cake with chocolate ganache or a fruit glaze instead of caramel.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting the recipe.

- Creaming the butter and sugar until light and fluffy is key to a tender and moist pound cake.

- Be sure to sift the dry ingredients to ensure a smooth and even texture in the cake.

- Do not overmix the batter once the flour is added to prevent a tough cake.

- Let the cake cool completely before drizzling with caramel to prevent the icing from melting.

Serving Suggestions

Serve slices of five-flavor pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Creaming butter and sugar, sifting dry ingredients, and incorporating extracts are key techniques in making a moist and flavorful pound cake.

Ingredient Substitutions

You can substitute regular milk for soymilk in the caramel drizzle if desired. You can also use different types of extracts or flavorings to customize the cake to your liking.

Make Ahead Tips

Five-flavor pound cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. The caramel drizzle can be made in advance and stored in the refrigerator until ready to use.

Presentation Ideas

Decorate the top of the cake with toasted coconut flakes, sliced almonds, or lemon zest for a beautiful presentation. Serve the cake on a decorative cake stand for an elegant touch.

Pairing Recommendations

Five-flavor pound cake pairs well with a cup of hot tea or coffee for a delightful afternoon treat. It also goes well with a glass of milk or a scoop of ice cream for a sweet and satisfying dessert.

Storage and Reheating Instructions

Store leftover pound cake in an airtight container at room temperature for up to 3 days. To reheat, place slices in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of five-flavor pound cake contains approximately 350 calories.

Carbohydrates

Each serving of five-flavor pound cake contains approximately 50 grams of carbohydrates.

Fats

Each serving of five-flavor pound cake contains approximately 15 grams of fat.

Proteins

Each serving of five-flavor pound cake contains approximately 5 grams of protein.

Vitamins and minerals

Five-flavor pound cake is not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs, dairy, and wheat.

Summary

Five-flavor pound cake is a rich and indulgent dessert that is best enjoyed in moderation due to its high calorie and fat content.

Summary

Five-flavor pound cake is a delicious and indulgent dessert that is perfect for any special occasion. With a unique combination of flavors and a rich caramel drizzle, this cake is sure to impress your family and friends. Enjoy a slice with a cup of tea or coffee for a delightful treat!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We were visiting my Aunt Edna, who was known for her delicious baked goods, and she had just pulled a Five-flavor Pound Cake out of the oven. The sweet aroma filled the kitchen, and I couldn't wait to taste it.

Aunt Edna noticed my excitement and offered to show me how to make the cake. She explained that the five flavors in the cake were vanilla, almond, lemon, orange, and rum extracts, giving it a unique and delicious taste. As she guided me through the recipe, I watched in awe as she mixed the ingredients together with such skill and precision.

I was mesmerized by the way she measured each ingredient and mixed them together to create a smooth and creamy batter. Aunt Edna told me that the secret to a perfect pound cake was to cream the butter and sugar together until light and fluffy, and to add the eggs one at a time, ensuring that each was fully incorporated before adding the next.

As the cake baked in the oven, filling the house with its tantalizing aroma, Aunt Edna shared with me the story of how she had learned to make the Five-flavor Pound Cake. She had first tasted it at a church potluck many years ago, where a kind elderly lady had brought it as her contribution to the meal. Aunt Edna had been so impressed with the cake that she had asked the lady for the recipe, and had been making it ever since.

I listened intently as Aunt Edna shared the recipe with me, taking notes and asking questions to ensure that I understood each step. She told me that the key to a successful pound cake was to bake it slowly at a low temperature, allowing it to cook evenly and develop a golden crust on the outside.

When the cake was finally done, Aunt Edna removed it from the oven and let it cool before slicing into it. The crumb was dense and moist, with a perfect balance of sweetness and richness from the five flavors. I took a bite and savored the delicious taste, feeling a sense of pride in having helped to create such a masterpiece.

From that day on, the Five-flavor Pound Cake became a staple in our family, a recipe that was passed down from generation to generation. I continued to make it for special occasions and family gatherings, delighting in the smiles and praises of those who tasted it.

Over the years, I have added my own personal touch to the recipe, experimenting with different variations and ingredients to create new and exciting flavors. But no matter how many times I make it, the Five-flavor Pound Cake will always hold a special place in my heart, reminding me of the day I first discovered its magic and the joy of sharing it with my loved ones.