Seven Flavoring Pound Cake
A flavorful pound cake featuring seven distinct flavorings, perfect for special occasions or tea time. Rich, fragrant, and moist, appealing to those who enjoy gourmet desserts.
Ingredients
Instructions
- Cream butter or margarine, shortening, and sugar until fluffy. Add well beaten eggs.
- Alternate adding flour and milk; beat well after each addition.
- Pour batter into a tube pan and bake at 325°F for 1 1/2 hours.
- Do not turn out of the pan when done. Add glaze while still hot, in the tube pan.
Tips & Substitutions
For best results, ensure your butter and shortening are at room temperature before creaming with the sugar. If you're out of almond flavoring, you can substitute with an equal amount of hazelnut extract. To enhance the flavors, consider adding a pinch of salt to the dry ingredients. This Seven Flavoring Pound Cake is versatile and can be adapted for different occasions, much like Party Mix Con Queso.
Serving Suggestions
This pound cake is delightful on its own, but you can elevate the experience by serving it with fresh berries and whipped cream. For a cozy dessert, pair it with a scoop of vanilla ice cream. It also complements a cup of coffee or tea perfectly, making it a great addition to brunch or afternoon gatherings. Consider serving alongside My Mother's Rolls for a lovely spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw at room temperature, then warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Seven Flavoring Pound Cake contains roughly 30 calories, with 1g protein, 6g carbohydrates, and 1g 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 a different type of flour for this recipe?
While plain flour is recommended for a traditional pound cake texture, you can experiment with cake flour for a lighter crumb. However, avoid using whole wheat flour, as it may alter the cake's density and flavor.
What can I use instead of sweet milk?
If you don't have sweet milk, you can substitute it with regular milk mixed with 1 tablespoon of sugar, or use buttermilk for a slight tang. Both alternatives will work well in maintaining the cake's moisture.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld. It can be baked up to two days in advance. Just make sure to store it properly, and you can serve it at your convenience.
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).