6-Flavor Pound Cake
05-13-2011, 03:02 AM
#1
Member
Thread Starter
Join Date: Apr 2010
Posts: 35
Granted, this is not a "pretty" cake but in our family it's the most requested cake for birthdays & other special occasions. The entire house smells "yummy" whenever it's baking:
2 sticks margarine or butter
½ cup shortening
3 cups sugar
5 eggs
3 cups flour
½ teaspoon baking powder
1 cup milk
1 teaspoon of the following extracts/flavorings: vanilla, almond, butter, lemon, rum, coconut
Preheat oven to 325 deg. Grease & flour Bundt pan. Cream together butter and shortening. Add sugar gradually, beating well. Add eggs one at a time, beating after each addition. Add flavorings and mix. Add baking powder to flour and then add flour mixture and milk alternately, beating well. Bake at 325 deg. for 1-1/2 hours.
After removing from oven, let cool in pan while preparing the following glaze:
Combine 1 cup sugar, ½ cup water, 1 teaspoon each of the flavorings used in the cake and a pinch of cream of tartar. Bring to a boil, reduce heat and cook for 5 minutes.
Remove cake from pan and punch little holes over top and sides with a toothpick. While cake and glaze are still hot, spoon glaze over top and sides.
2 sticks margarine or butter
½ cup shortening
3 cups sugar
5 eggs
3 cups flour
½ teaspoon baking powder
1 cup milk
1 teaspoon of the following extracts/flavorings: vanilla, almond, butter, lemon, rum, coconut
Preheat oven to 325 deg. Grease & flour Bundt pan. Cream together butter and shortening. Add sugar gradually, beating well. Add eggs one at a time, beating after each addition. Add flavorings and mix. Add baking powder to flour and then add flour mixture and milk alternately, beating well. Bake at 325 deg. for 1-1/2 hours.
After removing from oven, let cool in pan while preparing the following glaze:
Combine 1 cup sugar, ½ cup water, 1 teaspoon each of the flavorings used in the cake and a pinch of cream of tartar. Bring to a boil, reduce heat and cook for 5 minutes.
Remove cake from pan and punch little holes over top and sides with a toothpick. While cake and glaze are still hot, spoon glaze over top and sides.
05-14-2011, 05:45 AM
#3
Super Member
Join Date: Feb 2010
Location: Tucker, GA
Posts: 2,042
I have been making this for YEARS after finding it in our local paper. They called it "Huggin' Cake" since the maker always got lots of hugs when she made it. I don't use the glaze, though the recipe did come with it. The one time I did, it was soggy. I have also "cheated" by taking a box of pound cake mix (hard to find here but worth it) and adding the 6 teaspoons of extract. And in case anybody's wondering, you don't taste any one extract flavor. Just a nice blend....that you can't quite identify!
05-19-2011, 06:56 AM
#5
Super Member
Join Date: Sep 2010
Location: Seattle, WA
Posts: 1,150
I make the 6 flavors pound cake and it's wonderful! I'm trying to find a recipe for a pineapple coconut (icing) cake that is SUPER moist. One of my church members makes one that is the best one I've ever eaten (even better than my grandmother's) but she won't share the recipe because she makes the cakes for sale ($50!!). It's so light that I wonder if there is sour cream in it. HELP!
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