Five Flavor Pound Cake II
A rich and moist pound cake infused with an irresistible blend of coconut, rum, butter, lemon, vanilla, and almond extracts for a perfectly balanced five-flavor experience.
Ingredients
butter, softened
vegetable oil
eggs
white sugar
all-purpose flour
baking powder
salt
milk
coconut extract
rum flavored extract
butter flavored extract
lemon extract
vanilla extract
water
white sugar (for syrup)
almond extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two loaf pans.
- In a large bowl, cream together the softened butter, vegetable oil, and 3 cups of sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients; mix just until combined.
- Stir in the coconut, rum, butter, lemon, and vanilla extracts until fully incorporated.
- Pour the batter evenly into prepared pans and smooth the top.
- Bake in preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the almond syrup: combine water, 1 cup sugar, and almond extract in a small saucepan over medium heat; stir until sugar dissolves and syrup is slightly thickened, about 5 minutes.
- When cake is done, remove from oven and allow to cool in pans for 10 minutes before inverting onto a wire rack.
- While the cake is still warm, poke holes all over the top with a skewer and brush the almond syrup evenly over the cake to soak in.
- Let cake cool completely before slicing and serving for best flavor and moisture.
