One of these days this cake I'm gonna share with all of you.
Are you ready Girl? Start sharing!
1. Rum Extract
2. Vanilla Extract
3. Coconut Extract
4. Butter Extract
5. Lemon Extract
On this day, this cake I'm gonna share with all of you.
And for those 5 reasons:
This cake was made for sharing, and that's just what I'll do.On this day, this cake I'm gonna share with all of you.
Granny came across the recipe for 5 Flavor Pound Cake several years ago and she's been making it every since. It's become a favorite among family, friends, friends of family and friends of friends.
Granny gathers up the following ingredients before she begins so everything can get room temperature.
2 sticks butter
½ c. Crisco
3c. sugar
5 eggs, well beaten
3 c. A.P. flour
½ tsp. baking powder
1 c. whole milk
1 tsp. coconut extract
1 tsp. butter extract
1 tsp. rum extract
1 tsp. vanilla extract
1 tsp. lemon extract
Cream butter, Crisco and sugar together; add eggs. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir in flour; add remaining ingredients and mix well.
Pour the batter into a tube pan to bake for 1 ½ hours at 325˚.
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After removing the cake from the oven poke holes in the cake and pour on the 5 Flavor Glaze.
Glaze:
1c. sugar
1 tsp. lemon extract
1 tsp. butter extract
1 tsp. vanilla extract
1 tsp rum extract
1 tsp. coconut extract
½ c. water
Combine all of the preceding. Bring to a boil. Stir until sugar is dissolved. Pour over hot cake and let cool, then remove from pan.
This cake was made for sharing, and that's just what I've done.
On this day, this cake I have now shared with all of you.
You keep starin' when you should be sharin'
and you keep thinkin' bout how it's smellin'.
Ha! You just found out why they call it pound cake, yeah!
and I know your waist soon will be swellin'!
Are you ready friends? Start sharing!
CLICK HERE for a printable version of the recipe.
My mom used to make this pound cake when I was a little girl and I LOVED it! I haven't tried to make it myself, but I may just have to. :)
ReplyDeleteYou should definitely make it! I look forward to hearing if it's as good as you remember.
DeleteI love this cake.. not for myself but my neighbors love it. I’m baking 2 for Christmas gifts and they will be well received. Awesome recipe and the Watkins products make it soooo good. Hope your journey to becoming your Gran is a success. I’m a grand and a great grand. Happy Holidays!!!
ReplyDeleteThinking of making this cake can I use cake flour instead
ReplyDeleteI use Swans Down snd White Lily . Whatever I have on hand . Both work well . Just sift good .
DeleteThis is a very good cake. I cut the recipe in half for the glaze, it's really enough for 2 cakes. Thanks
ReplyDeleteThanks for sharing...I love it!
ReplyDeleteIs there a secret of how longer you beat the butter & sugar then when you beat in the eggs?
ReplyDeleteBeat butter and sugar until light and fluffy . Fold in flour .
DeleteI make this cake a lot. It is our favorite pound cake. I guess I have been making it 40+ years. I use 1 1/2 cups AP flour and 1 1/2 cups cake flour. It makes the cake lighter and fluffy.
ReplyDeleteDo you you salted or unsalted butter
ReplyDeleteUnsalted works best for me.
ReplyDeleteWhat is AP flour??
ReplyDeleteAll purpose flour ( plain)
ReplyDeleteShould I grease (butter) and flour the tube pan? For the glaze, do I use granulated or icing sugar? Thanks so much for your help
ReplyDeleteDo salt go in the cake.
ReplyDeleteDo you use any salt in the cake recipe?
DeleteCan buttermilk be used.
ReplyDelete