Five Flavor Pound Cake

Recipe View Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. (5 minutes)

Recipe View In a medium bowl, whisk together the flour and baking powder. In a separate liquid measuring cup, combine the milk and all extracts. (5 minutes)

Recipe View In a large bowl, cream together the sugar, butter, and shortening with an electric mixer until light and fluffy. Gradually add the beaten eggs, mixing well after each addition until fully incorporated. (10 minutes)

Recipe View Gradually add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix. (10 minutes)

Recipe View Spoon the batter into the prepared tube pan and spread evenly. (2 minutes)

Recipe View Bake in the preheated oven for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean. (90-105 minutes)

Recipe View Let the cake cool in the pan on a wire rack for 10 minutes. (10 minutes)

Recipe View While the cake is cooling, prepare the glaze: In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and stir in the extracts. (5 minutes)

Recipe View Invert the cake onto the wire rack (place waxed paper or parchment underneath to catch drips). Slowly drizzle the warm glaze over the hot cake, allowing it to soak in. (5 minutes)

Recipe View Let the cake cool completely before serving. (60 minutes)