3 Flavor Cake
A delightful three-flavor cake featuring rum, coconut, and butter extracts, perfect for celebrations or special occasions, offering rich flavors and moist texture.
Ingredients
Instructions
- Cream shortening, oleo, and sugar together.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, salt, and baking powder together.
- Add the dry ingredients alternately with milk to the creamed mixture.
- Add rum, coconut, and butter extracts to the batter.
- Pour into prepared baking pan and bake at 350°F for 1 1/2 hours.
- Apply glaze after baking.
Tips & Substitutions
For a lighter texture, ensure that your butter and shortening are at room temperature before creaming. If you don't have rum extract, you can substitute with vanilla extract. To enhance the flavors, consider adding a pinch of nutmeg or cinnamon. This cake can also be made in different flavors by swapping the extracts. For a fun twist, try incorporating fruit puree as a substitute for some of the milk.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside fresh fruit or a fruit compote for added flavor. It also makes a great base for a trifle or can be enjoyed as a dessert with coffee. For a festive touch, add a glaze or icing on top.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil, freezing for up to three months. To reheat, let it thaw in the fridge overnight, then warm slices in the microwave for about 10-15 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of 3 Flavor Cake contains roughly 705 calories, with 11g protein, 110g carbohydrates, and 9g fat. It is an excellent source of vitamin C (83% of the Daily Value), iron (34% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 763mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in this recipe. The cake may be slightly denser, but it will still turn out delicious. If you want to lighten the texture, you can substitute one cup of all-purpose flour with cake flour, or simply add an extra egg to maintain moistness.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Baking times can vary slightly depending on your oven, so it's important to check a few minutes before the suggested time.
Can I make this cake ahead of time for a party?
Absolutely! This cake can be made a day or two in advance. Store it wrapped in plastic wrap at room temperature. If you choose to freeze it, make sure it's fully cooled before wrapping. Just remember to thaw it in the fridge the night before serving to maintain its flavor and moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).