Sally'S 5 Flavor Pound Cake
Sally's 5 Flavor Pound Cake offers a rich, moist treat with hints of butter, coconut, vanilla, lemon, and rum, perfect for celebrations or afternoon tea.
Ingredients
Instructions
- Beat the eggs well.
- Add butter, sunflower oil, milk, and flavor extracts; mix until well combined.
- Pour the batter into a greased baking pan.
- Bake in a 325°F (160°C) oven for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To achieve the best texture, ensure all ingredients are at room temperature before mixing. If you don't have sunflower oil, you can substitute it with canola or vegetable oil. For a richer flavor, consider adding a pinch of salt to balance the sweetness. Be mindful not to overmix once the flour is added, as this can lead to a denser cake.
Serving Suggestions
This 5 Flavor Pound Cake is delightful on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with a simple glaze or serve alongside fresh berries. It pairs beautifully with Baked Cream Cheese for a delicious dessert spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in a microwave for about 10-15 seconds for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Sally'S 5 Flavor Pound Cake contains roughly 2550 calories, with 8g protein, 78g carbohydrates, and 248g fat. It is an excellent source of iron (34% of the Daily Value), vitamin C (24% of the Daily Value), and calcium (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 718mg per serving (31% 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 flavored oils instead of extracts?
Yes, you can use flavored oils, but use them sparingly, as they can be more concentrated than extracts. Start with half the amount and adjust according to your taste preference. Just be mindful that the cake's flavor profile may slightly differ from the original recipe.
What can I do if my cake sinks in the middle?
A sinking cake is often a result of underbaking or an excessively mixed batter. Ensure you bake it until a toothpick comes out clean, and avoid overmixing once the flour is added. Also, make sure your oven temperature is accurate; an oven thermometer can help.
Can I make this cake ahead of time?
Absolutely! This cake holds up well and can be made a day or two in advance. Just store it properly to keep it fresh. If you plan to make it even further ahead, freezing is a great option. Just remember to thaw it at room temperature before serving.
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).