Mom'S Five-Flavor Pound Cake
Mom's Five-Flavor Pound Cake offers a rich, moist texture with a harmonious blend of vanilla, lemon, sherry, coconut, and butter flavors, perfect for special occasions or teatime.
Ingredients
Instructions
- Cream together margarine, shortening, and sugar until light and fluffy.
- Add well-beaten eggs gradually, mixing well after each addition.
- Combine flour and baking powder, then add alternately with milk, mixing until smooth.
- Stir in vanilla, lemon flavoring, sherry flavoring, coconut flavoring, and butter flavoring.
- Pour batter into a greased tube pan.
- Bake at 325°F (163°C) for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of margarine, or a combination of both. If you want a richer flavor, adding a tablespoon of sour cream can enhance moisture. Ensure your ingredients are at room temperature for better mixing. You can also experiment with different flavor extracts to customize the cake, such as almond or maple.
Serving Suggestions
Serve slices of this flavorful pound cake with fresh berries or a dollop of whipped cream for an elegant dessert. It pairs wonderfully with a cup of tea or coffee, making it perfect for afternoon gatherings. Consider serving it alongside a refreshing Diabetic Waldorf Salad for a balanced meal.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and microwave for 10-15 seconds or enjoy it straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Five-Flavor Pound Cake contains roughly 386 calories, with 1g protein, 13g carbohydrates, and 22g fat.
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 plain flour?
Yes, all-purpose flour can be used as a substitute for plain flour in this recipe. The texture may be slightly different, but it will still yield a delicious cake. Just ensure to measure accurately for the best results.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute it with an equal amount of unsalted butter or a plant-based butter alternative. This change can enhance the flavor of the cake while maintaining its moistness.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Additionally, the cake should be golden brown on top and should spring back when lightly touched.
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).