Something Different Pound Cake

Something Different Pound Cake

17 Reviews 2 Pics
Cora Stewart
Recipe by  Cora Stewart

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch tube pan

ADVERTISEMENT

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Share It

Reviews (17)

Rate This Recipe
JLOGAN5
24

JLOGAN5

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 better--add it all! It truly makes it a wonderful, unique dessert!

DASHOFSUGAR
20

DASHOFSUGAR

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

MPEARCE
14

MPEARCE

This was an excellent pound cake - very rich and addictive :-) Plan to give some pieces to neigbors and friends.

More Reviews

Similar Recipes

Buttermilk Pound Cake II
(429)

Buttermilk Pound Cake II

Five Flavor Pound Cake I
(140)

Five Flavor Pound Cake I

Pound Cake III
(114)

Pound Cake III

Five Flavor Pound Cake II
(65)

Five Flavor Pound Cake II

Coconut Pound Cake
(50)

Coconut Pound Cake

Chocolate Pound Cake I
(37)

Chocolate Pound Cake I

Nutrition

Amount Per Serving (14 total)

  • Calories
  • 545 cal
  • 27%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 79.1 g
  • 26%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Five Flavor Pound Cake I

>

next recipe:

Chocolate Pound Cake I