Five Flavor Pound Cake Recipe

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 flavor 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 milligram me of extract of coconut
• Extract with a rum flavoring, one teaspoon
• Extraction with a buttery flavor, 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 flavor
• 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.

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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 center 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.

Why We Love It ?

1. Extremely moist, with five distinct, flavorful layers
2. Baking pound cakes and bunt 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!