"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Five Flavor Pound Cake Recipe

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This recipe for Five Flavor Pound Cake, by , is from The Hardin Family's Good Grub, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Zeb & Alyson Hardin
Added: Saturday, October 4, 2008


1 C butter, softened
1/2 C shortening
3 C granulated sugar
5 eggs, room temp
3 C all-purpose flour
1/2 t baking powder
1 pinch salt
1 C milk, room temp
1 t coconut extract
1 t lemon extract
1 t rum extract
1 t almond extract
1 t vanilla extract
1/2 C powdered sugar
1/4 C water
1/2 t coconut extract
1/2 t rum extract
1/2 t almond flavor extract
1/2 t lemon extract
1/2 t vanilla extract

Preheat oven to 325*.
Grease a 10-inch tube or bundt cake pan. In small bowl, combine flour, baking powder and salt; set aside.
In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy. Add eggs one at a time and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan. Bake for 1 1/2 hours, or until cake tests done.
Make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts. Bring to a boil, stirring until sugar is dissolved.
When cake is done, cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan). Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings). Slowly spoon remaining glaze onto top of hot cake. Cool completely before serving.

Personal Notes:
Personal Notes:
1 simple word….DIVINE!




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