Five Flavored Pound Cake
A moist, flavorful pound cake infused with rum, lemon, coconut, and butter extracts, perfect for afternoon tea, celebrations, or gifting to loved ones.
Ingredients
Instructions
- Cream butter, shortening, and sugar until light and fluffy.
- Add beaten eggs gradually, mixing until the mixture is lemon colored.
- Combine flour and baking powder.
- Alternately add the flour mixture and milk to the creamed mixture, mixing well after each addition.
- Stir in rum extract, lemon extract, coconut extract, and butter extract.
Tips & Substitutions
For a richer flavor, consider using high-quality extracts. If you don't have shortening, you can replace it with additional butter. Make sure your butter is at room temperature for easier creaming. To avoid overmixing, alternate adding the flour and milk in smaller batches, which will help maintain the cake's light texture. Experiment with different extracts for varied flavors.
Serving Suggestions
Serve the Five Flavored Pound Cake plain or dusted with powdered sugar for a simple treat. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive presentation, top with fresh berries. This cake also complements a cup of coffee or tea, making it a delightful afternoon snack or dessert. Consider pairing it with Sweet Cider Pie for a seasonal treat.
Storage & Reheating
Allow the pound cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze slices in an airtight container for up to 3 months. Thaw at room temperature when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Five Flavored Pound 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?
While all-purpose flour is recommended for this recipe, you can experiment with cake flour for a lighter texture. Keep in mind that the cake may have a slightly different crumb. If using whole wheat flour, consider mixing it with all-purpose flour to maintain moisture and texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should be pulling away slightly from the sides of the pan. Avoid opening the oven door too early, as this can cause the cake to collapse.
Can I add fruits or nuts to this recipe?
Yes, you can enhance the flavor by adding nuts or dried fruits. Just fold in about 1 to 1.5 cups of chopped nuts or dried fruits like cranberries or raisins after mixing in the extracts. Ensure that the additional ingredients are evenly distributed to avoid uneven baking.
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).