Rating: 4.76 stars
88 Ratings
  • 5 star values: 77
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

I made this cake several years ago. The flavors can be mixed to suit your taste.

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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 and flour a tube pan.

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  • Sift the flour with the baking powder and salt.

  • Cream butter or margarine, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Mix well. Stir in 1 teaspoon each coconut flavoring, butter flavoring, rum extract, lemon extract, and vanilla extract. Pour batter into prepared pan.

  • Bake for 1 1/2 hours or until cake tests done.

  • In a small saucepan, combine water, sugar, and 1 teaspoon each coconut flavoring, butter flavoring, rum extract, vanilla extract, and almond extract. Boil until the sugar has dissolved completely. Spoon over hot cake. Cool cake.

Nutrition Facts

545 calories; protein 5.7g; carbohydrates 78.7g; fat 23.4g; cholesterol 102.7mg; sodium 226.7mg. Full Nutrition
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Reviews (89)

Most helpful positive review

Rating: 4 stars
07/29/2003
Hello gang! LueWana here reviewing yet another note worthy recipe. I found this cake to be very moist and it holds up well. Will last a week and still maintain it's flavor and moistness as long as it is either wrapped well in plastic wrap or placed on a cakestand/plate with lid. I also subbed some items. Not being very big on extracts and preferring truer flavors I used a bit of vanilla bean one bean to be exact and opted for fresh lemon zest about 1/4 of a tsp. I left out the coconut extract and used Puerto Rican Dark(spiced)instead of the rum extract. The end result was fabulous! This is a basic pound cake recipe that will allow you use the flavorings or extracts that you prefer. I tried this recipe again using just vanilla and lemon zest and still obtained spectacular results. Watch your baking time adjust it according to the type/size pan you are using. I used the Fleur d'lis pan and had enough batter left over to make a few individual bundt cakes. Hope this review helps or gives you some new ideas! Read More
(99)

Most helpful critical review

Rating: 1 stars
11/16/2010
I must have done something terribly wrong. This was nothing extraordinary in my opinion. Read More
(3)
88 Ratings
  • 5 star values: 77
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/29/2003
Hello gang! LueWana here reviewing yet another note worthy recipe. I found this cake to be very moist and it holds up well. Will last a week and still maintain it's flavor and moistness as long as it is either wrapped well in plastic wrap or placed on a cakestand/plate with lid. I also subbed some items. Not being very big on extracts and preferring truer flavors I used a bit of vanilla bean one bean to be exact and opted for fresh lemon zest about 1/4 of a tsp. I left out the coconut extract and used Puerto Rican Dark(spiced)instead of the rum extract. The end result was fabulous! This is a basic pound cake recipe that will allow you use the flavorings or extracts that you prefer. I tried this recipe again using just vanilla and lemon zest and still obtained spectacular results. Watch your baking time adjust it according to the type/size pan you are using. I used the Fleur d'lis pan and had enough batter left over to make a few individual bundt cakes. Hope this review helps or gives you some new ideas! Read More
(99)
Rating: 5 stars
04/29/2006
Wonderful delicious recipe! I used orange rum almond coconut and vanilla extract since that is what I had on hand. The glaze is a must makes the cake so extra wonderful! I did not pour the glaze over the cake I brushed it on with a pastry brush. One problem it boiled over the 12 cup bundt pan I used..next time I will use less of the batter in the bundt pan then maybe make a small loaf also. This pound cake has to be the best cake I have ever eaten. Everyone at work raved about the taste and moistness. Thank you for such a wonderful recipe! Read More
(40)
Rating: 5 stars
08/03/2007
This cake was simple to make it came out perfect! The only substitution made was using various flavors of extracts - I used what was on hand (almond vanilla butter nut lemon banana). The cake is so moist and flavorful...It's a keeper! Read More
(28)
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Rating: 5 stars
12/12/2002
Excellent excellent excellent!! Very moist and buttery--baked up perfectly (1 hr 20 min) and made a nice presentation. Did not need a glaze at all. Very flavorful and still wonderful after 3 days. Will add this one to my permanent file. Read More
(13)
Rating: 5 stars
09/03/2008
This cake was fantastic everyone I make it for loves it even the pickiest eaters. I am always changing up the flavors and sometimes even add a bit of rum to the recipe. The only thing that I do differently is brushing on the glaze in layers while the cake is still hot so that it can soak into the cake. Then I chill the cake for a few hours then add powdered sugar to the glaze mixture and add a final coat before serving or wrapping individually. Thank you very much for this great recipe I will cherish it always. Read More
(11)
Rating: 4 stars
04/30/2006
I used orange extract instead of lemon. The coconut extract "took over" so I would cut back on that next time. The cake kind of rose funny like it needed a bit more leavening. Read More
(11)
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Rating: 5 stars
11/02/2002
this is a very good cake I made it for my cooking class project it turned out real good the teacher loved it and asked for the recipe! i got an a Read More
(9)
Rating: 5 stars
12/25/2005
Love Pound Cakes and this one is superb!! Play with your extracts going by personal taste but the combo here is very good only thing I did different was use real rum. Be aware though my cake was done in an hour not the 1 1/2 it called for. Maybe I had my oven set wrong will have chance to test it again as I know I'll be making this winner often!! Read More
(7)
Rating: 5 stars
06/18/2007
This is a very good pound cake. it has the same ingredients of the 7-up pound cake with the exception of the milk for 7-up and all of the flavors. I did add a pinch of salt to the flour mixture. Excellent thanks a lot. Read More
(7)
Rating: 1 stars
11/16/2010
I must have done something terribly wrong. This was nothing extraordinary in my opinion. Read More
(3)