Do you have that recipe for the Five Flavor Pound Cake?!


Question: FIVE FLAVOR POUND CAKE
1 cup butter
1/2 cup vegetable oil
5 eggs
3 cups white sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons coconut extract
2 teaspoons rum flavored extract
2 teaspoons butter flavored extract
1 teaspoon lemon extract
2 teaspoons vanilla extract
1/2 cup water
1 cup white sugar
1 teaspoon almond extract
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan. Sift the flour with the baking powder and salt. Cream butter or margarine, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Mix well. Stir in 1 teaspoon each coconut flavoring, butter flavoring, rum extract, lemon extract, and vanilla extract. Pour batter into prepared pan. Bake for 1 1/2 hours or until cake tests done. In a small saucepan, combine water, sugar, and 1 teaspoon each coconut flavoring, butter flavoring, rum extract, vanilla extract, and almond extract. Boil until the sugar has dissolved completely. Spoon over hot cake. Cool cake.

nfd?


Answers: FIVE FLAVOR POUND CAKE
1 cup butter
1/2 cup vegetable oil
5 eggs
3 cups white sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons coconut extract
2 teaspoons rum flavored extract
2 teaspoons butter flavored extract
1 teaspoon lemon extract
2 teaspoons vanilla extract
1/2 cup water
1 cup white sugar
1 teaspoon almond extract
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan. Sift the flour with the baking powder and salt. Cream butter or margarine, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Mix well. Stir in 1 teaspoon each coconut flavoring, butter flavoring, rum extract, lemon extract, and vanilla extract. Pour batter into prepared pan. Bake for 1 1/2 hours or until cake tests done. In a small saucepan, combine water, sugar, and 1 teaspoon each coconut flavoring, butter flavoring, rum extract, vanilla extract, and almond extract. Boil until the sugar has dissolved completely. Spoon over hot cake. Cool cake.

nfd?

Ingredients

Cake
1 cup butter, softened
1/2 cup shortening
3 cups granulated sugar
5 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon butter flavor extract
1 teaspoon vanilla extract

Glaze
1/2 cup white sugar
1/4 cup water
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1/2 teaspoon butter flavor extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Directions
1Preheat oven to 325°F.
2Grease a 10-inch tube or Bundt cake pan.
3In small bowl, combine flour, baking powder and salt; set aside.
4In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
5In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
6Add eggs one at a time and beat until smooth.
7Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
8Spoon mixture into prepared pan.
9Bake for 1 1/2 hours, or until cake tests done.
10Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
11Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
12Slowly spoon remaining glaze onto top of hot cake.
13Cool completely before serving.
14To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
15Bring to a boil, stirring until sugar is dissolved.
16Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
17Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.





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