Rose Mary Mogan Recipe

Dean's 6 Flavor Pound Cake

By Rose Mary Mogan cookinginillinois

Recipe Rating:
 2 Ratings
10 to 12
Prep Time:
Cook Time:
Cooking Method:

Rose Mary's Story

This is another one of those recipes that I have been using for years. All of the different extracts really make it taste wonderful. Then it is infused with the 6 flavor glaze to add even more depth in flavor.Adding the glaze to the top creates extra moisture, so the cake is very moist. My neighbors really love this cake with natural Vanilla Bean ice cream. I do add the addition of nuts to this cake most of the time, but that is optional if you do not care for nuts leave them out, it will not alter the outcome of the cake. This family favorite recipe is also in my cookbook.


2 stick
butter, softened
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1/2 c
shortening, (i use butter flavored crisco)
2 3/4 c
granulated sugar
3 c
all purpose flour
1 c
5 large
eggs, room temperature well beaten
1/2 tsp
baking powder
1 tsp
each almond, coconut, butter, rum, vanilla & lemon extracts
1 c
1/2 c
1 tsp
each almond, butter, coconut, rum, vanilla & lemon extracts
1 c
chopped nuts, (if using for the cake) optional

Directions Step-By-Step

Preheat oven to 325 degrees F. Grease & flour a 12 cup tube or bundt pan, or use cooking spray. Set aside till needed.
Combine flour with baking powder & set aside till needed.Cream butter, shortening, & sugar until light and fluffy. Add eggs and beat till mixed. Gradually add the flour to the creamed mixture, alternately with the milk. Stir in extracts, & mix well. Pour the batter into the prepared bundt pan & bake in preheated 325 degree oven for 90 minutes.
While cake is baking, prepare glaze by combining all of the glaze ingredients in a heavy sauce pan & stir over low heat, until the sugar has dissolved. Poke holes in the cake with a large tined fork or wooden skewer and slowly drizzle the glaze over the top of cake and allow it to soak in, while cake is still in pan. Let cake cool completely before removing from pan.
NOTE; When I add nuts to the cake, I pour half of the batter into the cake pan, then sprinkle all the nuts on top of batter, & then add the remaining batter, and bake as directed. This just adds another level of texture to the cake with the crunch from the nuts. You can also dust the nuts with one tablespoon of flour and then add them directly to your batter. Stirring to mix in.
Dusting the nuts first, prevents them from sinking to the bottom of the cake, and are more evenly distributed throughout batter.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

  • Comments

  • 1-5 of 35
  • user
    Straw's Kitchen GrandsBest - Mar 20, 2012
    yummm, glad it's in my cookbook...gona have to make it!!!
  • user
    nancy casey shutupandeat - Mar 20, 2012
    Hi...been maikin this pound cake for years now but my recipe never called for the nuts and what a good idea!!! I'll try that next time for sure. Like your recipe, I poke the holes all in the cake after baking to let all the good glaze to seep in and make so yummy and moist. Some recipes say just to pour the glaze over and that does nothing to make the cake goody. Thank you for sharing about the nuts...happy baking to you!!!
  • user
    Rose Mary Mogan cookinginillinois - Mar 20, 2012
    That is the beauty of having the book Cindy, you have most of the recipes that I post, some are from my recipe files & they are not in the book, but at least you have 795. Not saying I will post that many but you have your share. Smile
  • user
    Rose Mary Mogan cookinginillinois - Mar 20, 2012
    Thank you Nancy for your comments. No recipe is ever written in stone in my book, I change them around all the time, sometimes it is just using what I have to create something new. So the nuts really does add extra texture, we love nuts in my family so I am forever adding them, and the cake really taste good too. I like to be creative when I cook. I also like to write my recipes where any one will have the same results that I have. Thanks again & have a good night.
  • user
    Straw's Kitchen GrandsBest - Mar 20, 2012
    ...=;D and I love having it too!!!