Best Pound Cake You’ll Ever Eat

Five Flavor Cake has been a family favorite for years.  My mom got the recipe from a teacher friend, Annabelle.   I wish Annabelle was still around so I could thank her for passing this recipe on to our family.

What makes this cake the best is a sugar glaze containing five flavors poured over the cake while it is hot.  The cake batter also includes the five flavors, so you end up with a double whammy of goodness.

Oh my, is this good.  Can you see where the glaze seeped in on the edges?
5 Flavor Pound Cake - This is the best pound cake recipe you'll ever try.  virginiasweetpea.com  #poundcake #cakerecipe

I’ve never met anyone who didn’t like this cake.

Best Pound Cake You’ll Ever Eat
 
This is the BEST pound cake that I've ever tried.
Author:
Ingredients
  • 2 sticks butter
  • ½ c vegetable shortening
  • 3 c sugar
  • 5 eggs, well beaten
  • 3 c flour
  • ½ tsp baking powder
  • 1 c milk
  • 1 tsp each coconut, rum, butter, lemon, and vanilla extracts (Also add almond extract if you have it.)
Instructions
  1. Combine butter, shortening and sugar until light and fluffy. Add eggs, which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternating with milk. Stir in flavors. Spoon into a well greased 10” tube pan and bake at 325 degrees fro 1½ hours or until done. Soak with glaze and let cool in pan for 10 minutes before turning out on a rack to cool.
  2. Glaze
  3. c sugar
  4. /2 c water
  5. tsp each coconut, rum, butter, lemon, and vanilla extract.  (Also add almond extract if you have it.)
  6. Combine ingredients in a heavy saucepan.  Bring to a boil and stir until sugar is melted.  Pour over cake after removing from oven.

Five Flavor Cake
2 sticks butter
1/2 c vegetable shortening
3 c sugar
5 eggs, well beaten
3 c flour
1/2 tsp baking powder
1 c milk
1 tsp each coconut, rum, butter, lemon, and vanilla extracts  (Also add almond extract if you have it.)

Combine butter, shortening and sugar until light and fluffy.  Add eggs, which have been beaten until lemon colored.  Combine flour and baking powder and add to creamed mixture alternating with milk.  Stir in flavors.  Spoon into a well greased 10” tube pan and bake at 325 degrees fro 1 1/2 hours or until done.  Soak with glaze and let cool in pan for 10 minutes before turning out on a rack to cool.

Glaze
1 c sugar
1/2 c water

1 tsp each coconut, rum, butter, lemon, and vanilla extract.  (Also add almond extract if you have it.)
Combine ingredients in a heavy saucepan.  Bring to a boil and stir until sugar is melted.  Pour over cake after removing from oven.

5 Flavor Pound Cake - This is the best pound cake recipe you'll ever try.  virginiasweetpea.com  #poundcake #cakerecipe

Let’s look again.  This didn’t last long in my house.  We could’t stay out of it!
5 Flavor Pound Cake - This is the best pound cake recipe you'll ever try.  virginiasweetpea.com  #poundcake #cakerecipe

 

Comments

  1. Looks oh so delicious!

  2. you just made me so hungry!

  3. modern jane says:

    mmmm.. that looks so good! I love a good glaze!

  4. Looks YUMMY! Thanks for sharing

  5. Oh girl, you should not have posted this!! Its the last thing I need, but you can bet I’m cutting and pasting this recipe to my file! 🙂 I love pound cake!

  6. FrouFrouBritches says:

    YUM! I looooooove pound cake! I’m bookmarking this for AFTER I lose a few pounds. It sounds like a cake and a pine colada all together. YUM!

  7. Domestic Designer says:

    This is a keeper! I may bake one today. Thanks!
    DD

  8. Blondie's Journal says:

    This looks delicious, Paula…I adore pound cake {with lots of whipped cream!}

    XO,
    Jane

  9. This really looks delicious Paula! Oh how I wish you had posted it before I quit eating carbs 🙁

    But at least I had the joy of looking at it and lusting after it!

  10. Jennifer says:

    Wow! This sounds like a great recipe. And that photo with the glaze soaked into the cake…YUM! I am saving this one. Can’t wait to give it a try. I’ve never seen a recipe like this one. Thanks for sharing. Might have to make it when we are having company or something so I don’t eat it all myself!
    Jennifer

  11. Amanda @ Serenity Now says:

    Oh. my. gosh. I want to make this sooooo badly. I’m trying SL’s key lime pound cake on Friday. This recipe will be next on my list. 🙂

  12. Miss Char says:

    Paula, this looks fabulous….you have my address 🙂

  13. I have made this cake once and I am getting ready to make it again today. It is truly the best pound cake I have had. I cook it in one of those fancy pans that looks like a swirl. Love the glaze.

    • Sweet Pea says:

      I agree that it’s the best pound cake out there. I’m planning to make it next Saturday for my mom’s birthday. Thank you so much for commenting!

  14. Do you use all purpose flour or self rising?

  15. Gayle S. says:

    Could you use crisco oil instead of shortening? Thanks. It looks so good!!!!!!!!!!!!

  16. I went to a dinner party and was served this pound cake. It was the best pound cake I think I have ever had. I am definitely going to make this very soon. It is definitely a keeper.

  17. Is this baked in a cold oven?

    • Sweet Pea says:

      I always pre-heat the oven and I’m pretty sure that my mom does as well. I hope you enjoy the cake!

      Paula

  18. I have made this cake 4 times and I love it, It is always perfect, but the last time it came out a lot smaller. I can’t figure out why. I followed directions exactly. As I looked at the recipe it looked slightly different. Just wondering if it has been altered (I didn’t remember the shortening) if not I guess I just did something wrong.

    • Sweet Pea says:

      Hey Sheryl! The recipe hasn’t changed. Could you baking powder be old? That’s the only reason that I can think of that the cake would be smaller.

      We had this for Easter and I made another yesterday for my mom’s birthday.

      Paula

  19. Janis L Stewart says:

    This is a moist and flavorful pound cake which I will certainly make again. Because I do not eat much sugar, my personal preference would be to cut the sugar to 2 1/2 cups, but this is not a recipe problem, just a personal preference. Next time, I may also poke holes in the top of the cake so the glaze seeps farther down into the cake. Thanks so much for this recipe.

  20. I baked this recipe for one of my physician’s and co-workers and they absolutely loved it. I made one additional change..I added crushed pineapple to the batte and added six eggs instead of the recommended five..this made the cake extra moist..it will be a staple because it’s a winner!

  21. Cake is great, but glaze is too much. It makes the cake too wet in texture. The texture is just not right with all that glaze. I’ve make the cake 3 times in last 48 hours. If you must have glaze only put a 4th of the glaze over the cake. The best two were without the glaze and only about 3-4 tablespoons of glaze. I’m a southern girl…great with a piece of fried chicken too!!

  22. This is now one of my favorites–tried and true, big hit at my house!

  23. Is there a substitute for the rum?

Speak Your Mind

*

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.