R's StoryYou can play with different flavors if you don't have or like some of the flavors listed.
1 cup butter
Find more recipes at goboldwithbutter.com
1/2 cup vegetable oil
3 cups white sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons coconut extract
2 teaspoons rum flavored extract
2 teaspoons butter flavored extract
1 teaspoon lemon extract
2 teaspoons vanilla extract
1/2 cup water
1 cup white sugar
1 teaspoon almond extract
11. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan.
2. Sift the flour with the baking powder and salt.
3. Cream butter or margarine, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Mix well. Stir in 1 teaspoon each coconut flavoring, butter flavoring, rum extract, lemon extract, and vanilla extract. Pour batter into prepared pan.
4. Bake for 1 1/2 hours or until cake tests done.
5. In a small saucepan, combine water, sugar, and 1 teaspoon each coconut flavoring, butter flavoring, rum extract, vanilla extract, and almond extract. Boil until the sugar has dissolved completely. Spoon over hot cake. Cool cake.
Jackie Carter Greeneyesmom - May 21, 2010
This cake is so delicious I wanted more than one slice BUT it is soooooo
rich!! My being a diabetic I cut it into smaller pieces so I could "have my cake and it it too". I highly recomend this cake & site!!!
Marie Ward Emarie - Jul 10, 2010
I have made this cake many times, but it went by the name of "Whatkins Five Flavor Pound Cake"! The best!!
Harriet Clark hnanzetta - Sep 20, 2010
This is the best 5 Flavor Pound Cake I've ever had! I made it for the first time last week as the birthday cake for the joint celebration of 3 family birthdays, and it was a huge hit! I reduced the almond extract to 1/2 tsp. and left off the glaze, and it was absolutely perfect!! I made it on Friday, and we had the last slice tonight (Monday) and it was just as delicious as when it was first made. It never made it to the freezer! I'll be making this one again and again. Thanks a million, Ruthshell!!
Terri Williams-Pressley extraordinarilysimple - Nov 20, 2010
I have this cake in the oven even as we speak. I modified the recipe a little... I used butter milk instead of regular milk (I had to add a little more like 1/4 cup more), I used 1 tsp lemon, 1 tsp orange, 2 tsp almond, 2 tsp vanilla, and 2 tsp brandy extracts instead of those called for in the posted recipe. I also reduced the sugar to 2 3/4 cups. I'll post the results.
Anne Dyke nana14801 - Dec 17, 2010
This may sound like a dumb question but is the cake still in the pan when you pour the glaze on it?