The five flavor pound cake is an exceptionally delicious cake with a burst of delicate flavors. The texture is light and fluffy and believe it or not, all the five flavors shine through, without over-powering one another.
The best part is that you can add any flavour you choose to make this cake. It is simple and hardly needs much effort. Here is super easy recipe that will teach you how to make a five flavor cake in just two hours.
Preparation Time: 20-30 minutes
Cooking Time: 1½ hours and more for cooling
3 cups all-purpose flour
2¾ cups confectioner’s sugar
1 cup softened butter
1 cup milk
½ cup shortening
5 large eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon butter flavour extract
1 teaspoon rum extract
1 teaspoon lemon extract
1 teaspoon baking soda
1/2 teaspoon salt
½ teaspoon lemon zest
For The Glaze
½ cup sugar
¼ cup water
½ teaspoon lemon extract
½ teaspoon rum extract
½ teaspoon butter flavour extract
½ teaspoon vanilla extract
½ teaspoon coconut extract
1 teaspoon lemon zests and coconut shavings
To make the five flavor pound cake, start by preheating the oven to 325 degree Fahrenheit. Take a bundt cake tin and grease it with butter or oil. Make sure to grease the entire tin properly or the cake will not come out clean. Go a step further and sprinkle some flour lightly on the greased tin. Keep aside and prepare the cake batter.
In a bowl sift together the flour, baking soda and salt. In another small bowl, crack the eggs and beat them lightly. Keep aside.
In a bowl, add the milk, lemon zests and the five extracts, i.e. the vanilla, lemon, butter flavor, rum and the coconut. Stir them well until they are mixed with the milk properly.
In a stand mixer fix the paddle attachment. Add the butter, sugar and shortening. Beat it on low speed till the mixture has turned fluffy. Now, add the beaten egg mixture slowly and let it beat until smooth. Once the egg has been mixed well, add a little flour mix and then the milk and extract mix. Do this alternatively, so that the batter mixes well and doesn’t have any lumps on it.
Once the batter has been prepared, pour it into the greased bundt cake tin and bake in the preheated oven for at least 90 minutes or until the cake is cooked through. Remove from oven and let it cool while you make the glaze for it.
To make the glaze, add the sugar, water and all the extracts into a pan and heat it on a low flame. Bring it to a boil and stir it continuously. Once the sugar has melted and the mixture becomes a little sticky or thick, pour half of it into the cake. Let the cake cool for another 10 minutes and take it out of the tin. Put the cake on a cake stand and drizzle the leftover glaze on top of it. Sprinkle the coconut and lemon zest on top and serve chilled or slightly warm.
The flavors of this cake can be played around with. You can substitute them with pineapple or almond flavor. However, it is best not to use too many strong flavors.