Granny's Five-Flavor Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 C. flour
1 tsp. baking soda
1 tsp. salt
1/2 C. (1 stick) unsalted butter, cut into pieces, at room temperature
2 1/2 C. sugar
6 large eggs, at room temperature
1 C. sour cream, at room temperature
1 tsp. vanilla extract
1 tsp. rum extract
1 tsp. coconut extract
1 tsp. lemon extract
1 tsp. almond extract
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Directions: |
Directions:1. Preheat oven to 350ºF. Spray a 10-cup Bundt or tube pan with nonstick baking spray.
2. Sift the flour into a large bowl, then measure 3 C. sifted flour back into the sifter. Return any remaining flour to your flour container. Add the baking soda and salt to the sifter and sift into a clean bowl.
3. In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Stop and scrape down the sides and bottom of the bowl. With the mixer on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl.
4. With the mixer on low speed, add the flour in thirds, alternating with the sour cream and beginning and ending with the flour. Continue beating for 2 minutes on medium speed, stopping to scrape the sides and bottom of the bowl occasionally. Add the extracts one at a time, completely incorporating each before adding the next. Continue beating until the batter is shiny, about 4 minutes.
5. Pour the batter into the prepared cake pan. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 1 hour. It will smell really, really good.
6. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack. Let the cake cool completely.
Leave plain or drizzle with Basic Vanilla Cake Glaze. Serve with ice cream or whipped cream.
The cake will keep in an airtight container for up to 1 week. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: From Carla Hall's cookbook, "Cooking with Love: Comfort Food that Hugs You". Her comments on this recipe - This easy cake is moist, complex in flavor, and totally foolproof. When it bakes, the smell of the five extracts in the buttery dough will have you droolin'. And, yes, it was her Granny's special recipe that everyone in the family loved.
CAROL'S TIP: I have had trouble with unmolding the cake from the bundt pan, even though I had sprayed it with cooking spray. I find it works better if I generously butter the pan then dust with crumbs.
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