5 Flavor Cake
A rich and flavorful layered cake infused with a delightful combination of coconut, rum, butter, and lemon extracts. Perfect for special occasions or teatime gatherings, its moist texture and aromatic flavorings make it a crowd-pleaser for those who enjoy a sweet, aromatic treat.
Ingredients
Instructions
- Cream the butter, shortening, and sugar until light and fluffy.
- Add the eggs and beat well.
- Combine flour and baking powder and add to creamed mixture with milk.
- Stir in the flavorings.
- Bake in a 10-inch tube pan at 325°F for 1 hour and 30 minutes.
- Cool in pan for 10 minutes before turning out onto a rack.
Tips & Substitutions
For an even richer flavor, consider using high-quality extracts. If you don't have butter extract, you can substitute with additional coconut or rum extract. Ensure your butter and shortening are at room temperature for better creaming. If you're short on time, you can use a store-bought icing such as Fluffy Icing to top the cooled cake.
Serving Suggestions
This cake is delightful on its own, but you can serve it with fresh fruit or a scoop of ice cream for added decadence. It pairs beautifully with a cup of tea or coffee. Consider serving it alongside Polish Tea Cakes during festive occasions for a diverse dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, thaw at room temperature and warm individual slices in the microwave for about 15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of 5 Flavor Cake contains roughly 1853 calories, with 1g protein, 25g carbohydrates, and 182g fat. It is an excellent source of vitamin C (23% of the Daily Value) and calcium (22% of the Daily Value). Note that it is relatively high in sodium, at 493mg per serving (21% 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 a different type of flour?
You can substitute all-purpose flour with cake flour for a lighter texture. However, avoid using whole wheat flour, as it may alter the cake's flavor and density. If you're aiming for a gluten-free version, use a 1:1 gluten-free flour blend, adjusting liquid ingredients if necessary.
What can I do if the cake sinks in the middle?
A sinking cake can result from overmixing or underbaking. Ensure you mix just until combined and check that your oven temperature is accurate. An oven thermometer can help with this. If the cake sinks, you can still serve it as a trifle with whipped cream and fruit.
Is there a way to add a chocolate flavor to this cake?
Absolutely! You can incorporate cocoa powder into the flour mix, replacing about 1/2 cup of flour with unsweetened cocoa powder. This will give the cake a delightful chocolate twist while still maintaining the original flavors. Just adjust the sugar slightly to balance the bitterness of the cocoa.
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).