Five Flavor Cake(Bundt Cake)
A rich, aromatic bundt cake infused with five unique flavor extracts, perfect for special occasions or as a delightful treat for those who enjoy complex, layered tastes.
Ingredients
Instructions
- Cream butter, sugar, and shortening until light and fluffy.
- Add beaten eggs gradually until the mixture is lemon colored.
- Combine flour and baking powder, then add to the creamed mixture alternately with milk.
- Stir in coconut, rum, butter, lemon, and vanilla extracts.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake at 320°F (160°C) for 1 1/2 hours.
- Allow the cake to cool in the pan for about 10 minutes.
- Turn out onto a rack to cool completely, and add glaze if desired.
Tips & Substitutions
For a lighter texture, ensure the margarine and shortening are at room temperature before creaming. If you need a dairy-free option, substitute the milk with almond milk or any plant-based milk. You can also experiment with different extracts, like replacing the vanilla with almond extract for a unique twist.
Serving Suggestions
This Five Flavor Cake is delightful on its own, but you can elevate it by serving with a scoop of vanilla ice cream or drizzling it with a simple glaze. It pairs beautifully with Sour Cucumbers Salad for a refreshing contrast. Consider serving it at gatherings or as a special dessert for family dinners.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and freeze it for up to three months. Thaw at room temperature before serving, and consider reheating individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Five Flavor Cake(Bundt Cake) contains roughly 1862 calories, with 1g protein, 25g carbohydrates, and 183g 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 502mg per serving (22% 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 butter instead of margarine and shortening?
Yes, you can use all butter for a richer flavor, but it may alter the texture slightly. If you do this, make sure to cream the butter well until fluffy to maintain a light cake.
What can I use if I don't have coconut extract?
If you don't have coconut extract, you can use an additional teaspoon of vanilla extract for flavor or try using a few tablespoons of shredded coconut for added texture and natural coconut flavor.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. Additionally, the cake should spring back when lightly pressed on top.
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).