Something Different Pound Cake16 Reviews
“I got this recipe from my aunt many years ago. It is the best, most unique tasting cake ever. All of my friends rave about it and request it.” - by Cora Stewart
Original recipe yields 1 - 10 inch tube pan
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line with parchment paper. Grease the parchment paper. Sift flour, salt and baking powder together and set aside.
- In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Add 1 teaspoon rum extract and 1 teaspoon coconut extract. Add flour mixture alternately with milk and evaporated milk. Mix until smooth.
- Pour batter into 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted into cake comes out clean. Cool.
- Make the glaze: in a saucepan, combine 1 cup sugar, 1/2 cup water, 1 teaspoon rum extract, 1 teaspoon coconut extract and 1 teaspoon almond extract. Bring to a boil, stirring constantly. Use a toothpick to pierce all over the top of the cake. Pour the glaze over the cooled cake and allow it to soak in.
Amount Per Serving (14 total)
- 545 cal
- 23.4 g
- 79.1 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"At first I wasn't sure if maybe I would ruin the cake by adding the sugar/water solution. Fearful that my dessert would become "soggy cake," I only added half of the mix. Next time, I'll know ..." See morebetter--add it all! It truly makes it a wonderful, unique dessert!"
"This cake was pretty good, but I decided not to use the sugar glaze. I thought the cake was already sweet and didn't really need it. I also added a bit of vanilla..." See more"
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