Five Flavor Pound Cake

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Butter flavored shortening
  • 5 Flavor glaze
  • 3 cups Flour
  • 3 cups Granulated sugar
  • 1 1/2 tsp Lemon extract
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 1/2 tsp Coconut extract

• Dairy

  • 1 cup Butter, unsalted
  • 1 1/2 tsp Butter extract
  • 1/2 cup Buttermilk
  • 1/2 cup Half-n-half
  • 1/2 tsp Milk

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on divascancook.com

Description

Ingredients

• 1 cup unsalted butter, softened
• ½ cup butter-flavored shortening
• 3 cups granulated sugar
• 5 eggs, room temperature
• 3 cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup half n half
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract
• ½ teaspoon rum extract (Can add more if you really like rum flavor. Im not a huge fan)
• 1 teaspoon lemon extract
• 1 teaspoon coconut extract
• 5 FLAVOR GLAZE
• ½ cup powdered sugar, sifted
• ½ teaspoon vanilla extract
• ½ teaspoon butter extract
• ½ teaspoon rum extract
• ½ teaspoon lemon extract
• ½ teaspoon coconut extract
• ½ teaspoon milk (may need more)

Directions

• Grease and flour a bundt pan and set aside.
• Preheat oven to 325 F.
• In a large bowl, cream together butter, shortening and sugar.
• Add in eggs, one at a time, being sure to mix thoroughly after each egg. Set aside.
• In a medium-sized bowl, sift together flour, baking powder and salt.
• Gradually mix dry ingredients into wet ingredients while alternating with the half n half and buttermilk. (Batter should be fluffy when done mixing)
• Mix in extracts.
• Spoon batter evenly into prepared pan.
• Bake for 1 hour and 15-20 minutes.
• Remove from oven and let cake cool until pan is warm to the touch.
• Remove cake from pan and allow to finish cooling on cooling rack.
• When cake is completely cooled, drizzle on the glaze if using.
• To make the glaze, combine powdered sugar, extract and ½ teaspoon of milk.