Five Flavor Pound Cake Recipe

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Five Flavor Pound Cake Recipe :-With a moist texture and a dense crumb, this cake recipe, which is derived from our well-known buttermilk pound cake, possesses a flavour that is just delightful. Given the large number of extracts, it would be difficult for anyone to identify all five of them, but the product as a whole is really tasty.

Five Flavor Pound Cake Recipe 

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Ingredients:

  • flour for all purposes, three cups
  • One-half teaspoon of baking powder
  • Milk, one cup
  • 1/4 milligramme of extract of coconut
  • Extract with a rum flavouring, one teaspoon
  • Extraction with a buttery flavour, one teaspoon
  • One teaspoon of essence of lemon
  • 1 teaspoon of essence of vanilla bean
  • 3 cups of sugar by weight
  • half a cup of butter, softened
  • 3/4 cup of shortening
  • 5 big eggs, beaten by hand

Five Flavor Glaze:

  • One-half cup of white sugar
  • A quarter of a cup of water
  • One-half teaspoon of coconut extract
  • Add half a teaspoon of rum-flavored essence.
  • 1/4 teaspoon of extract with a butter-like flavour
  • One-half teaspoon of lemon extract
  • One-half teaspoon of vanilla extract

 

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Directions:

  • Pre-heat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Prepare a tube pan measuring 10 inches by greasing it.
  • Flour and baking powder should be mixed together in a medium bowl and then left aside. Milk and extracts should be mixed together in a liquid measure, then set aside.
  • Sugar, butter, and shortening should be mixed together in a large basin using an electric mixer until the mixture is frothy and light. After each addition of egg, make sure to give the mixture a thorough pounding. The flour combination should be beaten in batches, commencing and ending with the flour mixture. Alternately blend in the milk mixture for each batch. Put the mixture into the pan that has been prepared.

 

  • In an oven that has been prepared, bake the cake for one and a half to one and a quarter hours, or until a toothpick taken from the centre comes out clean. Place the pan on a wire rack and allow it to cool for ten minutes.
  • You may make the glaze while the cake is cooling: Put sugar, water, and extracts into a pot and mix them together. As the sugar dissolves, bring the mixture to a boil while stirring it.
  • Put the cake on the wire rack and turn it out. For the purpose of catching glaze drips, place waxed paper underneath the rack. Use a slow spoon to drizzle glaze over the top of the hot cake. Completely cool down.

 

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Why We Love It ?

  1. Extremely moist, with five distinct, flavorful layers
  2. Baking pound cakes and bundt cakes is a breeze, and they can be decorated in a matter of minutes.
  3. It is ideal for picnics and potlucks, as well as for entertaining guests or simply because!
  4. It’s simple to prepare in ahead and freezing it!

 

How to Make Five Flavor Pound Cake:

  • Grease and flour a tube or bundt pan before using it. (The baking capacity that we used was 10 inches, or 12 cups.)
  • Preheat the oven to 325 degrees Fahrenheit.
  • The dry ingredients, which include cake flour, baking powder, and salt, should be mixed together in a separate basin using a whisk. Set this bowl aside for later use.
  • Using a whisk, combine the dry ingredients in a bowl.
  • When using a stand mixer, use the paddle attachment to cream the butter on medium speed until it is completely smooth. Another option is to use an electric mixer.

 

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  • After that, add the sugar in a slow and steady stream while continuing to beat for three to five minutes until the mixture becomes fluffy and light.
  • In a mixing basin, combine the butter and sugar combination.
  • Take the eggs one at a time and combine them after each addition until the yolk is completely integrated.
  • Pounding the cake dough in the mixing bowl while adding eggs to it.
  • Add the extracts to the buttermilk that is one cup in volume.
  • While the mixer is operating at a low speed, add the flour mixture to the butter, sugar, and egg mixture in the mixing bowl in alternating fashion with the buttermilk. With the dry components, start and finish the process. Using a combination of three additions of dry and two additions of wet, I perform the process. Just till everything is together, mix it.

 

  • The cake batter for five pounds of flavour is in the mixing bowl.
  • Place the batter in the bundt pan that has been prepared.
  • For one hour and five minutes, or until a toothpick inserted into the centre of the cake comes out clean, bake at 325 degrees.Baking times are subject to variation.
  • Freshly cooked pound cake with five different flavours.
  • You should wait 10 minutes before turning out the cake after allowing it to cool in the pan on a wire rack.

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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