Five Flavor Pound Cake

The Five Flavor Pound Cake is a Southern classic, famous for its rich, buttery crumb and intoxicating blend of flavors. This cake isn’t just dessert—it’s a celebration of taste and tradition. Infused with five distinct extracts—usually vanilla, lemon, almond, coconut, and rum—each bite brings a symphony of flavor that dances on the tongue. Finished with a creamy glaze and often crowned with coconut flakes or powdered sugar, this bundt-style cake is both beautiful and irresistibly delicious.

Perfect for holidays, family gatherings, or simply when you crave something indulgent, the Five Flavor Pound Cake is a recipe you’ll return to time and time again.

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup vegetable shortening

• 3 cups granulated sugar

• 5 large eggs

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup whole milk

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 1 teaspoon lemon extract

• 1 teaspoon coconut extract

For the Glaze:

• 1/2 cup granulated sugar

• 1/4 cup water

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1/2 teaspoon lemon extract

• 1/2 teaspoon coconut extract

Optional Topping:

• Sweetened shredded coconut or toasted coconut flakes

• Powdered sugar for dusting

Preparation:

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly, making sure all crevices are covered to prevent sticking. You can also use baking spray with flour for convenience.

Step 2: Cream Butter, Shortening, and Sugar

In a large mixing bowl, using an electric mixer on medium speed, cream together the butter, shortening, and sugar until light and fluffy—about 4 to 5 minutes. This step is crucial for achieving a moist, airy texture.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. This helps to emulsify the batter and incorporate more air for a better rise.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Mix Wet Ingredients

In another small bowl, combine the milk and all five extracts: vanilla, almond, lemon, coconut.

Step 6: Assemble the Batter

Gradually add the dry ingredients to the creamed mixture, alternating with the milk and extract mixture, beginning and ending with the flour mixture. Mix just until incorporated—do not overmix.

Step 7: Bake

Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Prepare the Glaze

While the cake is baking, combine the glaze ingredients in a small saucepan over medium heat. Stir until the sugar has dissolved completely and the mixture is slightly thickened. Set aside to cool slightly.

Step 9: Glaze the Cake

Once the cake is done, remove from the oven and let it cool in the pan for 10–15 minutes. Then invert it onto a wire rack placed over a baking sheet. While the cake is still warm, slowly drizzle the glaze over it so it soaks in.

Step 10: Decorate

Once the cake has cooled, sprinkle with shredded coconut, toasted coconut flakes, or dust with powdered sugar, as desired.

Variation

• Citrus Twist: Swap out the rum extract for orange extract and add a teaspoon of orange zest to the batter.

• Nutty Delight: Add 1/2 cup of finely chopped pecans or walnuts to the batter.

• Tropical Vibes: Increase coconut extract and top with fresh pineapple slices or toasted coconut.

• Chocolate Drizzle: Instead of glaze, pour a warm chocolate ganache over the cake for a richer dessert.

COOKING Note:

• Room Temperature Ingredients: Make sure all dairy and eggs are at room temperature. This ensures even mixing and a better crumb texture.

• Don’t Rush the Baking Time: Pound cakes are dense and need a longer bake to cook through without collapsing.

• Toothpick Test: Always insert a toothpick near the center of the cake to test doneness. If it comes out clean or with dry crumbs, it’s ready.

Serving Suggestions:

• Serve with a dollop of whipped cream and fresh berries.

• Pair with a cup of coffee or hot tea for a cozy treat.

• Top with a scoop of vanilla bean ice cream for an indulgent dessert.

• Garnish with a slice of lemon or lime for added citrus appeal.

Tips:

• Use high-quality extracts for the best flavor. Artificial flavors can taste overly sweet or bitter.

• Make sure your bundt pan is well-greased to avoid sticking—especially important with intricate pan designs.

• For a moist cake, don’t skip the glaze! It seeps into the warm cake and adds an extra layer of flavor and texture.

• Let the cake cool completely before slicing for cleaner cuts and better presentation.

• Store at room temperature in an airtight container for up to 5 days. Flavor intensifies the next day!

Prep Time:

20 minutes

Cooking Time:

1 hour 20 minutes

Total Time:

1 hour 40 minutes

Nutritional Information (per slice, approx. 1/12th of cake):

• Calories: 520

• Protein: 6g

• Carbohydrates: 60g

• Sugars: 40g

• Fat: 28g

• Saturated Fat: 16g

• Cholesterol: 105mg

• Sodium: 190mg

• Fiber: 1g

(Note: Nutritional content will vary slightly depending on ingredient brands and glaze quantity.)

FAQs

Q: Can I use all butter instead of butter and shortening?

A: Yes, you can use all butter, but shortening helps the cake stay moist longer and gives a slightly lighter texture.

Q: Can I make this cake ahead of time?

A: Absolutely! In fact, the flavors deepen if you make it a day in advance. Just store it in an airtight container.

Q: What kind of pan works best?

A: A 10-inch bundt pan is ideal. You can also use two standard loaf pans, adjusting the baking time slightly.

Q: Can I freeze the Five Flavor Pound Cake?

A: Yes! Wrap the fully cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature.

Q: What if I don’t have all five extracts?

A: Use what you have, and replace missing ones with a little extra of the others. The goal is a layered flavor profile.

Conclusion

The Five Flavor Pound Cake is more than a dessert—it’s a nostalgic journey of flavor and comfort. Each of the five extracts brings something unique, blending into a cake that’s moist, rich, and deeply satisfying. With its gorgeous glaze and sweet coconut topping, it’s a centerpiece-worthy dessert that’s as beautiful as it is delicious.

Whether served at a Sunday dinner, holiday feast, or just because, this cake is bound to impress. Make it once, and it’s sure to become a beloved staple in your recipe collection. 🍰💛

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