5 LAYER POUND CAKE

By On December 22, 2012 · Leave a Comment
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RECIPE AND PHOTO  SUBMITTED BY Patricia Stover

  • FIVE FLAVOR POUND CAKE

    BY: EILEEN EWING

    2 STICKS UNSALTED BUTTER

    ½ CUP CRISCO

    3 CUPS SUGAR

    5 EGGS, BEATEN

    3 CUPS PLAIN FLOUR

    ½ TSP. SALT

    ½ TSP. BAKING POWDER

    1 CUP MILK

    1 TSP. RUM FLAVORING

    1 TSP. BUTTER FLAVORING

    1 TSP. LEMON FLAVORING

    1 TSP. COCONUT FLAVORING

    1 TSP. VANILLA FLAVORING

    Cream butter and Crisco, cream again with sugar added. Beat eggs until lemon colored, add to butter mixture. Sift flour with baking powder and salt. Add to mixture alternately with milk. Add flavorings. Spoon into floured and greased large tube or bundt pan.

    Bake @ 325 degrees for about 1 hr. and 20 minutes.

    DISSOLVE OVER LOW HEAT:

    1 CUP SUGAR

    1/3 CUP WATER

    1 TSP. OF EACH OF THE 5 FLAVORINGS

    MAKE HOLES IN CAKE WHILE IT’S STILL WARM. SPOON MIXTURE OVER CAKE WHILE BOTH ARE HOT (DO NOT LET MIXTURE RUN OVER SIDE OF CAKE OR IT WILL STICK TO PAN). LET COOL IN PAN UNTIL WARM. I MAKE LARGE HOLES. THIS MAKES A LARGE CAKE. I MAKE IT ABOUT 3 DAYS AHEAD TO LET THE FLAVORINGS SOAK THROUGH THE CAKE.

No glaze, Serena, there are 5 flavors in the cake; then you punch holes in it when it comes out of the oven and pour the glaze in the holes to soak but not over the entire cake.

This is my Five Flavor Pound Cake that I’ve posted before made in a bundt pan. For Thanksgiving, I decided to make it in 2 loaf pans. I like it better in the loaf pans because you can poke more holes in them and the flavors soak into the cake faster.

 

 
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