Multi Flavor Pound Cake

This buttermilk pound cake is the one i make most often.

Multi flavor pound cake.

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. In a measuring cup combine the milk and 1 teaspoon each coconut lemon rum butter and vanilla extracts. This blog generates income via ads sponsoredpost. Add eggs one at a time beating well after each addition set aside.

Home cake flavor combinations. Leave cake in pan to cool. Add eggs and beat until smooth. Pour into greased and floured tube or bundt pan.

In saucepan combine 1 2 cup sugar water and 1 2 teaspoon of each of the 5 extracts. Add 1 teaspoon of almond extract to five flavor cake ingredients and 1 2 teaspoon almond extract to five flavor glaze ingredients. Published feb 21 2013 update nov 6 2020 veena azmanov words 1679 words. Add flour mixture alternately with milk and flavorings to sugar mixture.

That s because this classic pound cake relies heavily on the air that is being incorporated during the mixing of butter and sugar which further gets trapped by the gluten and eggs during baking. Bake at 350 f for one hour. Sift flour salt baking soda and baking powder. Since a classic pound cake does not rely on baking powder or baking soda for the cake to rise the process of mixing the ingredients is crucial.

Now that i ve retired from teaching i have more time to bake. Step 2 in a large mixing bowl cream butter shortening and 3 cups sugar until light and fluffy. Bring to a boil stirring until sugar is dissolved. About 9 minutes to read this article.

It is a truly southern recipe and one i think can t be topped once people taste it they won t go back to their other recipes with buttermilk. To make the five flavor glaze. Gracie hanchey de ridder louisiana.