Pound cake, it’s a southern staple. Pound cake isn’t just a delivery system for strawberries, but a dessert appreciated on its own. Many southern families have a favorite recipe. This one was given to me by a friend, it is FANTASTIC and addictive. Seriously, I can’t stop picking at it.
I hadn’t heard of five flavor pound cake until I moved to the south and to be honest, I didn’t know what to think of it, I was suspicious. Turns out that it is wonderful, a flavor that you can’t quite figure out. All five flavorings meld into this unique taste sensation, and did I mention that it’s wonderful?
If you are a pound cake purist, look the other way, this recipe isn’t for you. For those who like to eat cake, read on! Basic pure pound cake is 1 pound flour, 1 pound butter, 1 pound eggs, and 1 pound sugar with a little flavor. This is a “modern” take on pound cake.
This cake is made with the traditional creaming method.
Grab your fixin’s, preheat the oven to 325 degrees and grease and flour 1-10″ tube pan or 2 9×5″ loaf pans Having all ingredients at room temperature is recommended for this recipe, so take out everything at least an hour before starting the cake.
Why yes, I did happen to have all of these flavors hanging around, and anyone who knows me wouldn’t be surprised.
Start off by beating together the shortening and butter. Have a hydrogenated fat phobia (I usually do) then go with all butter, it’ll be fine. I’m making it just as the recipe was given to me, why mess with a great recipe?
Then gradually add the sugar while the mixer is running. Cream the mixture until very light and fluffy, don’t skimp on this step, let the mixer run for about 5 minutes scraping the bowl as needed, until it looks like this, fluffy and lighter in color.
Now beat the eggs well, and add them slowly to the creamed butter and sugar mixture.
Beat until well incorporated, scraping the bowl as needed.
Now measure out the milk, and add the flavorings to that.
Measure out the flour and other dry ingredients and whisk or sift together.
Add approx 1/3 of the flour and blend well
add approx 1/3 of the milk mixture and mix well. Scrape bowl if needed
Repeat alternating the flour and milk mixture until everything is blended in. The reason that we alternate like this, is to help avoid lumps. If you added the milk and flour all at once it could end up making lumps that you would have to beat out, incorporating air bubbles, and developing gluten and that’s not what we are going for here.
Now you should have a velvety smooth batter, ready for the pans. This recipe makes 4 pounds of batter, enough for a standard tube pan or two standard 9×5″ loaf pans. Make sure that they are greased and floured well. I’m using 2 loaf pans today.
If you bake 2 loaves like I did, they will take about an hour to bake, if you bake all of the batter in a large tube/angel food cake pan, it will take about 1 1/2 hours. Remember every oven is different, so these times are approximates, bake them until they test done!
The cake may fall a bit as it cools, but that’s OK, it will fall a little less in a tube pan. Let cool for about 10 minutes in the pan, then remove to a cooling rack.
Slice and serve. It’ll have a delicious, crisp sugary top. This cake really needs nothing extra, it’s great on its own. This pound cake is even better the next day when the flavors have had a chance to get to know each other.
Now go make it!