Five-Flavor Pound Cake

OK Andrea, here's a recipe. But only because you did such a good job in "Sorry Wrong Chimney". :)

This is one of my favorite recipes ever. My Grandma used to make this a lot when I was growing up. This recipe is the reason I have five flavors of extract plus vanilla in my kitchen at all times.



Normally this would be made in a bundt pan, but I wanted to half the recipe so I used sort of a small-ish loaf pan. It's not as pretty this way, but it tastes just as good.



This recipe is a little on the decadent side, so it's best to cut yourself a small piece and eat it slowly. I cut this loaf into 12 slices, putting each slice at about 265 calories. It's so yummy, especially with a glass of milk.



I gave half of it to Josh to take with him to the Helena blues festival this weekend. I'm told it was a hit.



Five-Flavor Pound Cake

Ingredients

1 cup (2 sticks) butter, softened
1/2 cup shortening
3 cups white sugar
5 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon almond extract
1 teaspoon rum flavored extract
1 teaspoon butter flavored extract
1 teaspoon vanilla extract

Preparation

Preheat oven to 325. Grease a 10-inch bundt 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, almond, 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. Cool completely.