Five flavors blend in this easy-to-love pound cake creating an unbelievably delicious mixture you must try!
INGREDIENTS
Servings: 14
Butter
1 cup, softened
Shortening
½ cup
White sugar
3 cups
Eggs
5, beaten
All-purpose flour
3 cups
Baking powder
½ tsp.
Milk
1 cup
Coconut extract
1 tsp.
Lemon extract
1 tsp.
Rum flavored extract
1 tsp.
Butter flavored extract
1 tsp.
Vanilla extract
1 tsp.
White sugar
½ cup
Water
¼ cup
Coconut extract
½ tsp.
Rum flavored extract
½ tsp.
Butter flavored extract
½ tsp.
Lemon extract
½ tsp.
Vanilla extract
½ tsp.
DIRECTIONS
- Heat the oven to 325° F/165° C/Gas Mark 3.
- Prepare a 10-inch tube pan and grease it.
- In a small bowl, combine flour and baking powder and set the mixture aside.
- In a measuring cup, combine milk and 1 tsp. coconut, lemon, run, butter, and vanilla extracts.
- In another large bowl, combine butter, shortening, and 3 cups sugar until light and fluffy.
- Add eggs to the mixture and beat until smooth.
- Beat in the flour mixture alternating it with the milk mixture. Make sure you start and end with flour mixture. Place the mixture in the tube pan.
- Bake for 1 ½ to 1 ¾ hours or until a toothpick inserted in the cake comes out clean.
- Let it cool for about 10 minutes on wire rack.
- Meanwhile, prepare the glaze. Combine all the remaining ingredients (from ½ cup sugar to vanilla extract) in a saucepan, bring the mixture to a boil, and stir until sugar is dissolved.
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