I got this recipe from my aunt many years ago. It is the best, most unique tasting cake ever. All of my friends rave about it and request it.

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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 and line with parchment paper. Grease the parchment paper. Sift flour, salt and baking powder together and set aside.

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  • In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Add 1 teaspoon rum extract and 1 teaspoon coconut extract. Add flour mixture alternately with milk and evaporated milk. Mix until smooth.

  • Pour batter into 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted into cake comes out clean. Cool.

  • Make the glaze: in a saucepan, combine 1 cup sugar, 1/2 cup water, 1 teaspoon rum extract, 1 teaspoon coconut extract and 1 teaspoon almond extract. Bring to a boil, stirring constantly. Use a toothpick to pierce all over the top of the cake. Pour the glaze over the cooled cake and allow it to soak in.

Nutrition Facts

545.4 calories; 6.1 g protein; 79.1 g carbohydrates; 104.6 mg cholesterol; 232.6 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2003
At first I wasn't sure if maybe I would ruin the cake by adding the sugar/water solution. Fearful that my dessert would become "soggy cake " I only added half of the mix. Next time I'll know better--add it all! It truly makes it a wonderful unique dessert! Read More
(26)

Most helpful critical review

Rating: 3 stars
06/13/2005
This cake was pretty good but I decided not to use the sugar glaze. I thought the cake was already sweet and didn't really need it. I also added a bit of vanilla Read More
(20)
28 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/13/2003
At first I wasn't sure if maybe I would ruin the cake by adding the sugar/water solution. Fearful that my dessert would become "soggy cake " I only added half of the mix. Next time I'll know better--add it all! It truly makes it a wonderful unique dessert! Read More
(26)
Rating: 3 stars
06/12/2005
This cake was pretty good but I decided not to use the sugar glaze. I thought the cake was already sweet and didn't really need it. I also added a bit of vanilla Read More
(20)
Rating: 5 stars
08/29/2002
This was an excellent pound cake - very rich and addictive:-) Plan to give some pieces to neigbors and friends. Read More
(15)
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Rating: 5 stars
10/07/2006
My husband who is retired made this cake and everyone who ate some wanted the recipe. The lazy ones wanted to know when he was going to make another one. My husband was a plumber. So yes it was easy to make. Read More
(12)
Rating: 5 stars
12/08/2007
This is the perfect recipe easy and loads of flavor it reminds me of a recipe called a 5 flavor cake. I get lots of compliments on this one. Will definetly keep. Read More
(11)
Rating: 5 stars
03/03/2010
This was very good very moist and everyone loved it. I added 1/2 cup coconut to it. Great recipe! Read More
(8)
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Rating: 5 stars
10/20/2015
I made this cake for Thanksgiving & it was a hit! Everyone loved it. I'm not a pound cake eater but this I couldn't stay away from. Read More
(8)
Rating: 5 stars
08/16/2011
This pound cake is amazing! I made it for my step father who is really particular about his pound cakes and he loved it! It's super flavorful and moist. You can definitely taste the hint of coconut from the extract without getting an overwhelmingly coconut flavor. The texture comes out almost like a fudgey consistency. The only thing I had to alter was the baking time. Had to bake it for an extra 10 minutes to achieve the appropriate doneness. Read More
(8)
Rating: 5 stars
01/13/2003
Light moist and delicious. Flavoring goes all through the cake. Co-workers really enjoy it when I make one and bring it to work. Read More
(7)