Five-flavor Pound Cake I

Five-Flavor Pound Cake I Recipe - Delicious Cake Recipe

Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes | Servings: 12

Introduction

Five-flavor Pound Cake is a delicious and unique dessert that combines five different extracts to create a rich and flavorful cake. This recipe is perfect for special occasions or just when you're craving something sweet and indulgent.

History

The origins of Five-flavor Pound Cake are unclear, but it is believed to have originated in the southern United States. The combination of five different extracts gives this cake a distinctive flavor that sets it apart from traditional pound cakes.

Ingredients

Cake

1 cup butter, softened
0.5 cup shortening
3 cups granulated sugar
5 beaten eggs
3 cups all-purpose flour
0.5 tsp baking powder
1 pinch salt
1 cup milk
1 tsp coconut extract
1 tsp lemon extract
1 tsp rum extract
1 tsp butter flavor extract
1 tsp vanilla extract

Glaze

0.5 cup white sugar
0.25 cup water
0.5 tsp coconut extract
0.5 tsp rum extract
0.5 tsp butter flavor extract
0.5 tsp lemon extract
0.5 tsp vanilla extract

How to prepare

Preheat the oven to 325°F (163°C).
Grease a 10-inch tube or bundt cake pan.
In a small bowl, combine the flour, baking powder, and salt; set aside.
In a measuring cup, combine the milk and 1 tsp of each of the 5 extracts; set aside.
In a mixing bowl, cream the butter, shortening, and 3 cups of sugar until light and fluffy.
Add the eggs one at a time and beat until smooth.
Beat in the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture.
Spoon the mixture into the prepared pan.
Bake for 1.5 hours, or until the cake tests done.
Let the cake cool for 5 minutes and then pour 0.5 of the glaze over the cake (while still in the pan).
Let it sit for another 5 minutes and then turn the cake out of the pan onto a wire rack (with waxed paper under the rack to catch drippings).
Slowly spoon the remaining glaze onto the top of the hot cake.
Cool completely before serving.

Glaze

In a saucepan, combine 0.5 cup of sugar, water, and 0.5 tsp of each of the 5 extracts.
Bring to a boil, stirring until the sugar is dissolved.

Variations

Six-flavor cake/glaze: Add 1 tsp of almond extract to the ingredients for the five-flavor cake and 0.5 tsp of almond extract to the ingredients for the five-flavor glaze.
Seven-flavor cake/glaze: Add 1 tsp of pineapple flavored extract to the ingredients for the six-flavor cake and 0.5 tsp of pineapple flavored extract to the ingredients for the six-flavor glaze.
You can experiment with different combinations of extracts to create your own unique flavor profile.
Add a handful of shredded coconut or chopped nuts to the batter for added texture and flavor.

Cooking Tips & Tricks

Make sure to cream the butter, shortening, and sugar until light and fluffy to ensure a tender and moist cake.

- Be sure to alternate adding the flour mixture and milk mixture to the batter to prevent overmixing.

- Let the cake cool completely before serving to allow the flavors to fully develop.

Serving Suggestions

Five-flavor Pound Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Cooking Techniques

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

Ingredient Substitutions

You can use all butter instead of a combination of butter and shortening for a richer flavor.

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.

Presentation Ideas

Serve slices of Five-flavor Pound Cake on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Five-flavor Pound Cake pairs well with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store leftover Five-flavor Pound Cake in an airtight container at room temperature for up to 3 days. To reheat, simply microwave individual slices for a few seconds until warm.

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 45 grams of carbohydrates.

Fats

Each serving of Five-flavor Pound Cake contains approximately 20 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 dairy (butter, milk) and eggs.

Summary

Five-flavor Pound Cake is a rich and indulgent dessert that is high in calories and fat. It should be enjoyed in moderation as part of a balanced diet.

Summary

Five-flavor Pound Cake is a unique and delicious dessert that is perfect for special occasions or just when you're craving something sweet. With a combination of five different extracts, this cake is sure to impress your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer day, and I was visiting my dear friend Martha, who had recently come across this unique recipe for Five-flavor Pound Cake. As soon as she showed it to me, I was captivated by the combination of flavors and the promise of a moist and decadent cake.

Martha explained that she had received the recipe from her great aunt, who had passed it down through the generations. It was a family secret, known for its rich and complex flavors that left you wanting more with each bite. I knew I had to learn how to make it for myself.

Martha graciously offered to teach me the recipe, and we spent the afternoon in her cozy kitchen, surrounded by the comforting scents of vanilla, almond, lemon, rum, and coconut. The combination of these five flavors was like a symphony in my mouth, each one complementing the others perfectly.

We started by creaming together butter and sugar until light and fluffy, then adding in the eggs one at a time. Martha explained that this was crucial for creating a tender and moist cake. Next, we alternated adding in the dry ingredients and the five flavor extracts, making sure to mix everything together just until combined.

As we poured the batter into the greased and floured bundt pan, I couldn't help but feel a sense of excitement and anticipation. Martha assured me that the cake would turn out perfectly, as long as we baked it at the right temperature and for the right amount of time.

After an agonizing hour of waiting, the cake was finally done. The scent of vanilla, almond, lemon, rum, and coconut filled the kitchen, and I could hardly contain my excitement as Martha carefully inverted the cake onto a cooling rack.

The moment of truth came when we sliced into the cake and took our first bite. The texture was dense and moist, with a delicate crumb that melted in our mouths. The flavors of vanilla, almond, lemon, rum, and coconut danced across my taste buds, each one distinct yet harmonious when combined.

I knew then and there that this Five-flavor Pound Cake would become a staple in my repertoire of recipes. It was a labor of love, a testament to the generations of women who had passed it down through the years. And now, I was proud to carry on that tradition and share it with my own family and friends.

As I continue to bake this cake, I think of Martha and her great aunt, and I am grateful for the gift of this recipe. It has brought me joy and comfort, and has become a symbol of the bond between women who share their love through food. And for that, I am eternally grateful.