5 Flavor Pound Cake, Mark's - Master Cookbook Recipe # 195

Name: 5 Flavor Pound Cake, Mark's - Master Cookbook Recipe # 195
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 12-16
Cuisine: Southern
Ingredients: 1 cup salted butter, softened; 1/2 cup butter-flavored shortening; 3 cups granulated sugar; 5 large eggs, well beaten; 3 cups all-purpose flour; 1/2 tsp baking powder; 1 tsp salt; 1/2 cup buttermilk; 1/2 cup evaporated milk (or half and half); 1 tsp rum extract; 1 tsp butter extract; 1 tsp lemon extract; 1 tsp vanilla extract; 1 tsp coconut extract

This incredibly moist and aromatic pound cake features a unique blend of five different extracts,rum, butter, lemon, vanilla, and coconut,creating a complex, nostalgic flavor that will have everyone asking for your secret recipe.

This is recipe #195 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr 30 min Total time: 1 hr 50 min

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Ingredients

1 cup salted butter, softened
1/2 cup butter-flavored shortening
3 cups granulated sugar
5 large eggs, well beaten
3 cups all-purpose flour
1/2 tsp baking powder
1 tsp salt
1/2 cup buttermilk
1/2 cup evaporated milk (or half and half)
1 tsp rum extract
1 tsp butter extract
1 tsp lemon extract
1 tsp vanilla extract
1 tsp coconut extract

Instructions

Cream the Base: In a large bowl or stand mixer, cream together the softened butter, shortening, and sugar until the mixture is light and fluffy.
Add Eggs: Add the well-beaten eggs to the creamed mixture and continue to beat until the batter turns a pale yellow color.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Combine: Gradually add the flour mixture to the creamed butter mixture, alternating with the buttermilk and evaporated milk. Mix until just combined.
Flavor It: Stir in all five extracts (rum, butter, lemon, vanilla, and coconut) until well incorporated.
Bake: Pour the batter into a greased and floured 10-inch tube pan. Bake at 325°F for approximately 1-1/2 hours, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for about 10 minutes before carefully removing it to a wire rack or cake plate.