Deb's Six Flavor Pound Cake

Ro Stewart


This recipe was given to me by a co-worker/friend (Debbie).

After one bite I knew I had to make this cake. It makes you want more.

My husband loved it and so did all the ladies at church.

Deb, says the longer it sits the better it gets. But who would ever find this out. It will not stay around long enough.


★★★★★ 1 vote

30 Min
1 Hr 20 Min


  • 1 c
  • 3 c
  • 6 large
  • 3 c
  • 1 c
    butter milk
  • 1/4 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
  • 1 tsp
    rum flavoring or 2 tab. rum
  • 1 tsp
    coconut flavoring
  • 1 tsp
    butter flavoring
  • 1 tsp
    brandy flavoring or 2 tab. brandy
  • 1 tsp
    almond flavoring

How to Make Deb's Six Flavor Pound Cake


  1. In a large mixing bowl cream Crisco and sugar for 7 to 10 minutes.

    Add eggs one at at time beating well after each egg.
  2. Sift dry ingredients together. Add alternating with buttermild. Start and end with dry ingredients. Add flavorings and mix well.
  3. Bake in a well greased and floured bunt pan.

    Start in a COLD oven at 325 degrees and bake for
    1 hour and 15 minutes or until done.

    Remove from oven and while HOT brush on glaze.
  4. GLAZE:
    In a sause pan combine 1 cup sugar 1/2 cup water and 1 tsp. almond flavoring.
    Bring to a boil and spoon over hot cake.

Printable Recipe Card

About Deb's Six Flavor Pound Cake

Course/Dish: Cakes
Recipe For: The Best Pound Cake
Hashtag: #delicious

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