FOUR FLAVOR POUND CAKE
Make and share this Four Flavor Pound Cake recipe from Food.com.
Provided by Bre S.
Categories Dessert
Time 1h50m
Yield 1 cake, 10-16 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, shortening, and sugar until light and fluffy.
- Add beaten eggs.
- Sift flour and baking powder and add to cream mixture alternating with milk.
- Stir in flavors.
- Spoon into a well greased pan.
- Bake at 350 for about 1 1/2 to 1 3/4 hours.
Nutrition Facts : Calories 674.8, Fat 32.2, SaturatedFat 15.5, Cholesterol 144.2, Sodium 227.6, Carbohydrate 90, Fiber 1, Sugar 61.3, Protein 8
SEVEN FLAVOR POUND CAKE
Elegant, unusual, delicious and easier than making from scratch. Also can make this a Five Flavor Pound Cake using coconut, rum, butter, lemon and vanilla extracts for the cake and also for the glaze.
Provided by mandabears
Categories Dessert
Time 53m
Yield 1 cake
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a Bundt pan (I use Baker's Joy Spray).
- Measure all extracts into measuring cup, then add milk to equal 1 1/3 cup of liquid, then make cake as directed on box.
- Pour batter into prepared Bundt pan.
- Bake for 38-43 minutes or until cake separates from side of pan.
- Cool cake.
- Prepare glaze: Combine all glaze ingredients in small pan and cook over low heat until sugar dissolves.
- Pour glaze over cake.
Nutrition Facts : Calories 4288.6, Fat 160.8, SaturatedFat 30.6, Cholesterol 690.6, Sodium 3848.9, Carbohydrate 634.8, Fiber 5.8, Sugar 435.3, Protein 52.8
BEST EVER FIVE FLAVORED SOUTHERN POUND CAKE
This is DIVINE. Got this from my mom's neighbor and had to get the recipe after she brought it over and we devoured it!
Provided by Shabby Sign Shoppe
Categories Dessert
Time 1h50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- Cream butter and Crisco.
- Add 3 cups sugar and cream again (10 minutes - minimum). Beat eggs until lemon color - add to mixture.
- Sift together: flour, baking powder and salt.
- Alternate milk and 1 tsp all flavorings w/sifted dry ingredients. Pour into a greased and floured 10" tube pan.
- Bake 325° for 1 ½ hours or until cake tests done or depending on oven.
- Dissolve glaze ingredients over low heat in a saucepan. Spoon glaze over cake in pan while hot. Let cool in pan. Keep well and it is better after 1st day.
- NOTE: Put out the butter, Crisco and eggs the night before. The key is that everything is room temperature and you beat the butter, sugar and eggs at least the 10 minutes. After that you only beat enough to mix the dry ingredients.
3-FLAVOR POUND CAKE
I'm told over-and-over that this cake is the best. Folks ask me what I would charge to bake one for them. It's tasty, moist, and the best I've ever eaten and keeps for many days in the Cake Take! Also, it's so easy to mix and bake...comes out perfect everytime!
Provided by Jean Woody @fletcher13
Categories Cakes
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees, spray tube pan with Bakers Joy. Margarine, Cream Cheese, Extracts and Eggs should be at room temperature when mixed.
- Cream Parkay with Cream Cheese until smooth; Sift Flour and then measure out 3 cups; Add Sugar & Cake Flour all together; Beat on Speed 6 for 5 minutes; Add Eggs one at a time and beat well; Stir in Extracts; Spoon into tube pan; and Bake for 1.5 hours Turn out of pan after five minutes, cool & cover
- NOTE: Do not substitute Parkay Margarine or Cake Flour.
FIVE FLAVOR POUND CAKE
I just tried this cake for the first time at funeral in Chicago. After the first bite, I went in search of the cook and talked her out of the recipe. All those different extracts may sound strange, but trust me it is wonderful! At the bottom I have included Six Flavor Pound Cake and Seven Flavor Pound Cake variations. Also, you can make a 5 flavor cake with a 6 flavor glaze or any other combination.
Provided by SharleneW
Categories Dessert
Time 1h50m
Yield 1 Bundt cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F.
- Grease a 10-inch tube or Bundt cake pan.
- In small bowl, combine flour, baking powder and salt; set aside.
- In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
- In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
- Add eggs one at a time and beat until smooth.
- Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
- Spoon mixture into prepared pan.
- Bake for 1 1/2 hours, or until cake tests done.
- Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
- Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
- Slowly spoon remaining glaze onto top of hot cake.
- Cool completely before serving.
- To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
- Bring to a boil, stirring until sugar is dissolved.
- Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
- Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.
CRUNCHY THREE FLAVOR POUND CAKE
Just dump all ingredients into mixer bowl and mix for 10 minutes to get the best ever pound cake with a crunchy top. Found this on another website.
Provided by Marie
Categories Dessert
Time 1h25m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a mixer for 10 minutes.
- Pour into greased and floured bundt pan.
- Bake for 1 hour and 10 minutes at 325° or until golden brown and tests done.
- Cool and turn out onto rack.
- Turn it over onto a plate and the top will be crunchy.
Nutrition Facts : Calories 4743.2, Fat 237, SaturatedFat 60.9, Cholesterol 1269, Sodium 1588.7, Carbohydrate 594.2, Fiber 6.8, Sugar 403.7, Protein 63.6
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