Five Flavor Pound Cake Food

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 II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan.
• Sift the flour with the baking powder and salt.
• Cream butter or margarine, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Mix well. Stir in 1 teaspoon each coconut flavoring, butter flavoring, rum extract, lemon extract, and vanilla extract. Pour batter into prepared pan.
• Bake for 1 1/2 hours or until cake tests done.
• In a small saucepan, combine water, sugar, and 1 teaspoon each coconut flavoring, butter flavoring, rum extract, vanilla extract, and almond extract. Boil until the sugar has dissolved completely. Spoon over hot cake. Cool cake.

BEST 5 FLAVOR POUND CAKE WITH 5 FLAVOR BUTTER GLAZE

Steps:

• Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
• Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
• In the bowl of an electric mixer, cream butter, shortening, and sugar until fluffy. Stop mixer and scrape sides. Mix again.
• Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again.
• Next, stir the extracts into the milk. Then combine the salt and baking powder with the flour. Alternately add the flour mixture and the milk mixture to the creamed sugar mixture beginning and ending with the flour. Stop the mixer and scrape the sides. Mix until well combined.
• Pour batter into your prepared pan. Smooth the top.
• Bake at 325°F for 75 to 85 minutes or until done.
• Carefully insert a cake tester into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. As well, the internal temperature of the cake will be 200°F when fully cooked.

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

Steps:

• Grease and flour a bundt pan and set aside.
• Preheat oven to 325 F.
• In a large bowl, cream together butter, shortening and sugar.
• Add in eggs, one at a time, being sure to mix thoroughly after each egg. Set aside.
• In a medium-sized bowl, sift together flour, baking powder and salt.
• Gradually mix dry ingredients into wet ingredients while alternating with the half n half and buttermilk. (Batter should be fluffy when done mixing)
• Mix in extracts.
• Spoon batter evenly into prepared pan.
• Bake for 1 hour and 15-20 minutes.
• Remove from oven and let cake cool until pan is warm to the touch.
• Remove cake from pan and allow to finish cooling on cooling rack.
• When cake is completely cooled, drizzle on the glaze if using.
• To make the glaze, combine powdered sugar, extract and 1/2 teaspoon of milk.

PERFECT POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker's Joy or Pam Baking Spray with Flour.)
• In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
• In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
• Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
• Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
• The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

FIVE FLAVOR POUND CAKE

Steps:

• 1. 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan. 2. Sift the flour with the baking powder and salt. 3. Cream butter or margarine, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Mix well. Stir in 1 teaspoon each coconut flavoring, butter flavoring, rum extract, lemon extract, and vanilla extract. Pour batter into prepared pan. 4. Bake for 1 1/2 hours or until cake tests done. 5. In a small saucepan, combine water, sugar, and 1 teaspoon each coconut flavoring, butter flavoring, rum extract, vanilla extract, and almond extract. Boil until the sugar has dissolved completely. Spoon over hot cake. Cool cake.

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

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.

FIVE FLAVOR POUND CAKE

Steps:

• Cream butter and Crisco together.
• Sift flour, sugar, and baking powder together. Set aside.
• Add eggs and milk to butter and Crisco.
• Mix well. Add dry ingredients to mixture.Mix well.
• Add flavorings last. Bake in a greased and floured tube pan, in a preheated 325°F oven for 1 hour and 15 minutes. Cool in pan 15 minutes.
• Invert onto servings plate and cool completely.6-8.