Deans 6 Flavor Pound Cake Recipes

6 FLAVOR POUND CAKE

Steps:

• Cream together the sugar, butter and margarine. Add the eggs one at a time, mixing well after each addition. Add the vanilla, coconut flavor, almond flavor, lemon flavor, rum flavor, and butter flavor. Add flour, baking powder and evaporated milk. Blend until well mixed. Bake at 300 degrees F in floured tube pan 1 1/2-2 hours. Pour cooled glaze over hot cake. GLAZE: Cook until sugar dissolves; cool. Pour over hot cake.

6 FLAVOR POUND CAKE

Steps:

• 1. Grease and flour tube or bundt pan, and preheat oven to 325 degrees.
• 2. Cream butter and shortening together.
• 3. Add sugar and mix well.
• 4. Add milk and mix well.
• 5. Add eggs one at a time.
• 6. Sift flour and baking powder together then add to mixture about a cup at a time, mixing in after each addition. Add flavorings, mix.
• 7. Pour into prepared pans. Bake about 1 hour 15 minutes to 1 hour 20 minutes, till toothpick comes out clean and the top is nicely browned.
• 8. Loosen cake using a plastic knife and flip out onto a plate then flip back onto a cooling rack so that the top of the cake retains the nice crunch.

FIVE FLAVOR POUND CAKE I

Steps:

• 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.
• 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.