This is my very favorite pound cake. I love sugar! It is sweet (like me!). This one is a good bit sweeter than many I’ve eaten but I’ve never had anyone tell me they thought it was too sweet . . just saying . . it’s sweet.
We call it the Barf Cake and any time I mention that I’m making a Barf Cake, Chad and Vince know exactly what we’re having. We’re so refined. When Chad was 5 or 6, I made this cake for the first time. He loved it so much! I can’t remember if he got out of bed and got more or if he kept eating piece after piece when I wasn’t paying close enough attention but he ate so much he . . well . . he barfed! You know how most of the time if that happens, you never want that food item again. There was a place in Lake Charles called The Crab Palace (just think about it in terms of food, ok?). It was not in the best part of town. (Keep thinking food!) They had the very best crab cakes I’ve ever had . . til I got to Pennsylvania and had real crab cakes but I craved the ones from Crab Palace. I told my friends that if ever I was sick at my tummy, to please go get crab cakes from Crab Palace so I would eat them while sick and then get worse and I would never want them again. That never happened. I still want them!
Back to the cake. Chad got sick and do you know that he did the same thing the next night? I think the cake was gone and he survived but two nights in a row, he ate so much of it he got sick so now you know why we call it the Barf Cake.
The original recipe calls for lemon extract instead of almond extract in both the cake and the glaze but I think the lemon overpowers the other flavors. Sometimes I will add 1/2 tsp. lemon extract to the cake but I never add it to the glaze.
Five Flavor Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
5 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut extract
1 teaspoon almond extract
1 teaspoon rum flavored extract
1 teaspoon butter flavored extract
1 teaspoon vanilla extract
1/2 cup white sugar
1/4 cup water
1/2 teaspoon coconut extract
1/2 teaspoon rum flavored extract
1/2 teaspoon butter flavored extract
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Preheat oven to 325º.
Grease and flour (or use Baker’s Joy) a 10 inch tube pan or a Bundt pan. (If you’re using a smaller pan, you’ll need to make some mini loaf cakes or cupcakes because all the batter won’t fit in the smaller pan.)
In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, almond, rum, butter and vanilla extracts; set aside. Add the lemon extract if desired.
In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, and beat after each until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
Bake for 1-1/2 hours, or until cake tests done.
Cool in pan on wire rack for 10 minutes.
Turn cake out of pan onto a plate with enough extra space to catch the glaze as it drips off the cake. The cake will absorb any glaze that ends up in the plate. You don’t want to miss a drop!
Slowly spoon Five Flavor Glaze over cake.
For the Glaze:
In a medium saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, almond, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved. Don’t turn your back or this will boil over. You can poke holes in the cake if you’d like or just slowly pour it over the cake.