Get ready for the best darn flavored pound cake you’ve ever tasted. I promise, this recipe is to die for — an unforgettable experience if you’ve never tasted it before. Here’s the famous Watkins recipe for you now.
Five Flavor Cake Recipe
Five Flavor Cake Ingredients
- 3 cups/750 ml sugar
- 5 eggs, beaten until lemon-colored
- 3 cups/750 ml all-purpose flour
- 1 cup/250 ml (2 sticks) butter or margarine, softened
- 1/2 cup/125 ml vegetable shortening
- 1 cup/250 ml milk
- 1/2 tsp/2.5 ml Watkins Baking Powder
- 1 tsp/5 ml Watkins Coconut Extract
- 1 tsp/5 ml Watkins Rum Extract
- 1 tsp/5 ml Watkins Butter Extract
- 1 tsp/5 mL Watkins Lemon Extract
- 1 tsp/5 mL Watkins Original Double-Strength Vanilla
Six-Flavor Glaze Ingredients
- 1/2 cup/125 mL sugar
- 1/4 cup/60 mL water
- 1/2 tsp/2.5 ml Watkins Coconut Extract
- 1/2 tsp/2.5 ml Watkins Rum Extract
- 1/2 tsp/2.5 ml Watkins Butter Extract
- 1/2 tsp/2.5 ml Watkins Lemon Extract
- 1/2 tsp/2.5 ml Watkins Original Double-Strength Vanilla
- 1/2 tsp/2.5 ml Watkins Almond Extract
Five Flavor Cake
- Cream together the sugar, butter and shortening in a large mixing bowl until the texture is light and fluffy.
- Next, add the eggs and beat until smooth. In small bowl, combine flour and baking powder; mix well and set aside.
- Combine the milk and extracts.
- Add the flour mixture to the creamed mixture alternately with milk mixture, beginning and ending with the flour mixture.
- Spoon the completed mixture into a greased 10-inch/25-cm tube (angel food cake) pan.
- Bake at 325°F (165ºC) for 1-1/2 to 1-3/4 hours or until cake tests done.
- Cool in a pan on a wire rack for 10 minutes.
- Turn cake out of pan onto wire rack and invert again.
- Place waxed paper under rack to catch glaze drippings.
- Slowly spoon the glaze onto top of hot cake and let glaze drizzle down sides of cake.
- Let everything cool completely.
- Combine all the glaze ingredients in a heavy saucepan.
- Bring the mixture to a boil over medium heat, while constantly stirring until the sugar dissolves.
Makes 12 Servings.
Note: If you know you’re not going to be able to eat all of the cake soon, cut the cake in 4 pieces and put 3 pieces in separate ziplock bags. You’ll be surprised how fresh the cake will taste, even a month or two later. Watkins extracts hold up really well when food they’re in is placed in the freezer. Simply remove from freezer and thaw completely before eating if you opt to store some in the freezer.