I LOVE pounds cakes! For one, they’re easy to prepare and can feed a lot of people! Their moist, dense, and so delicious. I have a variety of pound cake recipes that I’ve collected through the years and this is another one of my favorites! Don’t be put off by the combination of flavorings, I know that the combination may sound a little weird, I thought so myself; but believe me, they all meld together well. Give this and the other variations a try, you’ll be glad you did.
1 cup Butter, softened (2 sticks)
1/2 cup Shortening (I used Crisco)
2 1/2 – 3 cups Sugar (depending on how sweet you want it)
5 Eggs, room temperature
3 cups All-purpose flour
1/2 tsp. Baking powder
1/4 tsp. Salt
1 cup Milk
1 tsp. Vanilla extract (I used Vanilla paste, can’t get enough of those vanilla bits)
1 tsp. Butter flavor extract
1 tsp. Coconut extract
1 tsp. Rum extract
1 tsp. Lemon extract
1 cup Powdered Sugar
3 Tbsp. Milk, for consistency
1/2 tsp. Vanilla extract
1/2 tsp. Butter extract
1/2 tsp. Coconut extract
1/2 tsp. Rum extract
1/2 tsp. Butter extract
Preheat your oven to 325°. Prepare your Bundt pan by greasing and flouring it. Set this aside. To begin preparing the cake batter, you’ll need to combine the milk with all 5 extracts, stir well and set this aside. VARIATIONS: 6-Flavor: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients. 7-Flavor: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.
Now in a small mixing bowl, combine the flour, baking powder, and salt. Stir to combine and set this aside.
In a large mixing bowl, combine the butter, shortening, and sugar. Cream these ingredients together until smooth, for about 4 – 5 minutes. Make sure to scrape down the sides and bottom to incorporate the ingredients together.
Add the eggs in, ONE AT A TIME, making sure to beat well after each addition. Once the eggs have been incorporated, the batter should resemble that one the right, which is light and fluffy.
Add the milk and flour ALTERNATELY, in thirds, beating well after each addition.
During the last addition of milk, beat well, and end with the flour mixture. Beat the batter for about 2 – 3 minutes, until light and fluffy.
The RESULT, your batter should be light and fluffy as pictured below. Pour the batter into the prepared pan and level it out. Tap it a few times on the counter to ensure that all air bubbles have released.
Place the Bundt pan onto a cookie sheet and bake in a preheated oven for about 1 1/2 hours, OR until a cake tester inserted comes out clean. NOTE: This cake is best made a day ahead, but is still delicious right out of the oven.
After the baking time, remove from the oven and allow to cool for about 15 minutes before removing the cake from the pan. Allow to cool completely before drizzling with the glaze.
THIS IS OPTIONAL! You can eat the cake without the glaze. To make the glaze, measure out the powdered sugar, add the extracts; then add the milk 1 tablespoon at a time, I found that 3 tablespoons was the right consistency for me.
Stir to mix these ingredients until you reach your desired pouring consistency. Make sure to remove any lumps of sugar that have not dissolved.
Once the cake has completely cooled, drizzle the glaze over the top of the cake, allowing it to drip down the sides. I’ve found that this cake, although it tastes great the day it’s made; it tastes BETTER the following day. ENJOY!