5 Flavor Pound Cake
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- 4 stick
- butter (room tempeture)
- 3 c
- 3 c
- cake flour
- eggs (room tempeture)
- 1 tsp
- each - lemon, vanilla, almond, coconut, and rum flavor
- 3/4 c
1Pre-heat oven to 325. Spay a bunt pan with cooking spray or you can greese it with butter or margerine and coat with flour.
2Cream together butter and sugar for about 5 min. Start to add your eggs one at a time, beat mixture for an additional 2 minutes. Add all your flavors mix until incorporated.
3Next, add 1/3 of the cake flour to cream mixture and mix until flour is incorporated, add half the milk. Add another 1/3 of the cake flour, blend, pour the rest of the milk in the batter and blend. Add remainding cake flour to batter and mix, but don't over mix, just until flour is blended in.
4Pour the batter into the bunt pan and bake at 325 for about 1 hour and 15 minutes. Start to check the cake with a toothpick after the first hour. Take the cake out of the oven and let cool completly before inverting the cake onto a plate.