Five flavors blending to create a superlative pound cake.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.

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  • In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, 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 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.

  • Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.

  • To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

511 calories; 5.7 g protein; 71.5 g carbohydrates; 102.7 mg cholesterol; 143.6 mg sodium. Full Nutrition

Reviews (187)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2007
I am a baker in Los Angeles and I make this cake for my customers and they just love it. If you don't grease the pan properly it will stick so that is most important. When I make it I alternate the flavors. I use vanilla Maple banana coconut and butter. Or I use butter lemon vanilla almond and coconut. Thanks for this recipe!! Read More
(246)

Most helpful critical review

Rating: 3 stars
07/23/2011
I thought the flavors were fighting too much with one another. Read More
(7)
225 Ratings
  • 5 star values: 184
  • 4 star values: 32
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/27/2007
I am a baker in Los Angeles and I make this cake for my customers and they just love it. If you don't grease the pan properly it will stick so that is most important. When I make it I alternate the flavors. I use vanilla Maple banana coconut and butter. Or I use butter lemon vanilla almond and coconut. Thanks for this recipe!! Read More
(246)
Rating: 4 stars
12/23/2003
Grease AND flour the pan or this delicious cake will not only be 5 flavors, but will also come out in at least 5 pieces! Read More
(162)
Rating: 5 stars
12/23/2003
This recipe is a family & friends favorite. Every gathering, being holiday or not, this is the most asked for dessert. Hint......beat eggs seperately for at least 3 mintues before adding too your butter, shortening and sugar....a must have. Read More
(135)
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Rating: 5 stars
01/02/2004
This is the best pound cake!!!!!! I leave out the rum extract and add almond and orange instead. It freezes very well also. I use 3 disposable loaf pans instead of a bundt cake. Eat one. Freeze two for later!!!! 8-) Read More
(74)
Rating: 5 stars
12/19/2003
I made this for a large family Xmas Eve party and received rave reviews. NOTE: it barely fits in a 10-in bundt cake pan...recommend you place aluminum foil under pan in case of minor overflow Read More
(65)
Rating: 5 stars
07/24/2009
This recipe is fantastic! I never change anything. The flavor is perfect the texture is perfect and the glaze just makes this one complete cake. As far as it being too sweet..... I'm not sure what everyone is talking about. It's perfect. Not too plain and not too sweet. The only suggestion I have about this recipe if you are making it for the first time follow the instructions exactly! That includes the baking time. Do not bake any longer than the suggested time otherwise it could come out too dry. And yes you can change the extracts to the flavors you like but it's already perfect the way it is. I've made this cake several times now and I love it more and more each time. My co-workers love it too! Read More
(43)
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Rating: 5 stars
12/01/2005
I tried the recipe for Thanksgiving and it turned out excellent. I used butter crisco instead of plain shortening. Read More
(41)
Rating: 5 stars
07/28/2010
I have been making a cake similar to this for years only with a yellow cake mix. When I went to the pantry for the cake mix I found it expired in 2008! So I found this recipe to make the cake from scratch. I used oil instead of shortening and I didn't have any problem with the cake sticking. I also doubled the glaze and added 8 tablespoons of butter to it. I always find that glazed cakes don't seem to absorb the glaze very well and end up sitting in a pool of it. So after turning the cake out of the pan I let it cool completely. Then I put the cake back in the pan and punched big holes in the bottom of it with a chopstick. I spooned about 2/3 of the glaze over the perferated cake bottom let it sit for a few minutes to absorb the glaze then inverted the cake onto a cake plate. I poked some smaller holes in the top of the cake with a skewer and brushed the remaining glaze on with a pastry brush. The glaze ended up perfectly saturating the cake and we just loved it. I'm never going back to a cake mix again! Thanks so much for the recipe! Read More
(32)
Rating: 5 stars
03/30/2007
Great tasting cake...I love the fact that you can personalize it to your own taste buds...you can use whatever combination of extracts you want to as long as you use 5 teaspoons. I have made this cake three times and it is always a huge hit...Just be sure and use spray Pam or some other form of shortening on your bundt pan to prevent any sticking to the pan issue. Read More
(31)
Rating: 3 stars
07/23/2011
I thought the flavors were fighting too much with one another. Read More
(7)