Seven Flavor Pound Cake
Elegant, unusual, delicious and easier than making from scratch. Also can make this a Five Flavor Pound Cake using coconut, rum, butter, lemon and vanilla extracts for the cake and also for the glaze.
Ingredients
- CAKE
- ounces Duncan Hines yellow cake mix18 1⁄2 ounces
- eggs↗3
- cup vegetable oil↗1⁄3 cup
- cups milk↗1 1⁄3 cups
- teaspoon lemon extract↗1 teaspoon
- teaspoon rum extract↗1 teaspoon
- teaspoon vanilla extract↗1 teaspoon
- teaspoon orange extract↗1 teaspoon
- teaspoon coconut extract↗1 teaspoon
- teaspoon pineapple extract↗1 teaspoon
- teaspoon butter flavor extract1 teaspoon
- GLAZE↗
- cup sugar↗1 cup
- cup water↗1⁄2 cup
- teaspoon lemon extract↗1
- teaspoon rum extract↗1
- teaspoon vanilla extract↗1
- teaspoon orange extract↗1
- teaspoon coconut extract↗1
- teaspoon pineapple extract↗1
- teaspoon butter flavor extract1
Step-by-step instructions
- 1
Preheat oven to 350 degrees.
- 2
Grease and flour a Bundt pan (I use Baker's Joy Spray).
- 3
Measure all extracts into measuring cup, then add milk to equal 1 1/3 cup of liquid, then make cake as directed on box.
- 4
Pour batter into prepared Bundt pan.
- 5
Bake for 38-43 minutes or until cake separates from side of pan.
- 6
Cool cake.
- 7
Prepare glaze: Combine all glaze ingredients in small pan and cook over low heat until sugar dissolves.
- 8
Pour glaze over cake.
Source: food.com
Original recipe ↗
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