Five Flavor Pound Cake I Food

FIVE FLAVOR POUND CAKE

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.

FIVE FLAVOR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
• In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, 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 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
• Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
• To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

FIVE FLAVOR POUND CAKE

Steps:

• Cream butter, cream cheese and sugar in a large mixing bowl.
• Add eggs alternately with flour ending with eggs; beat until fluffy.
• Fold in extracts and flavorings.
• Pour into well greased and floured tube or bundt pan.
• Bake at 325°F for 1 hr 25 min (do not preheat oven).
• When done, cool on baking rack glaze or sprinkle with powder sugar.

BEST EVER FIVE FLAVORED SOUTHERN POUND CAKE

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.

5-FLAVOR (POUND CAKE) CUPCAKES

Steps:

• Preheat oven to 325.
• Cream butter, shortening, and sugar until light and fluffy.
• Beat eggs until they are lemon colored, add to the butter mixture.
• Combine flour and baking powder, add to the creamed mixture alternately with milk.
• Stir in flavorings. Beat on high spead 1 minute.
• Line muffin pans with paper baking cups and fill 2/3 full. Tap pan a few times to remove air bubbles.
• Bake at 325 for 20 minutes.
• Make Glaze:.
• Combine ingredients in heavy saucepan. Bring to a boil, stirring until sugar is melted.
• Pour half of glaze over the cupcakes while they are still in the pan, then the other half after they are removed.

FIVE FLAVOR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
• In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, 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 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
• Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
• To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

FIVE FLAVOR POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
• In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, 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 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
• Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
• To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.