Seven-Flavor Pound Cake
Cheri Clotiaux Stringer (originally from Cathy Gourley)
Yield: 16+ servings
Cake
3 sticks butter
3 cups sugar
5 eggs, well beaten
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup buttermilk
1 tsp vanilla extract
1 tsp butter-flavored extract
1 tsp coconut-flavored extract
1 tsp lemon extract
1 tsp rum extract
1 tsp orange extract
1 tsp almond extract
Glaze
1 cup sugar
1/2 cup water
1 tsp vanilla extract
1 tsp butter-flavored extract
1 tsp coconut-flavored extract
1 tsp lemon extract
1 tsp rum extract
1 tsp orange extract
1 tsp almond extract
Yield: 16+ servings
This recipe was very popular around the mid ’90s … it’s a big cake that feeds a lot of people so we made it a lot for church and school groups. Some variations are called Five-Flavor Pound Cake and did not include the orange and almond extracts found in the Seven-Flavor version. This recipe appeared in Lake Travis United Methodist Church’s 10th anniversary cookbook published in 1999 and was submitted by my good friend, Cathy Gourley (also of Birthday Club fame). (Dec 2000)
Cake
3 sticks butter
3 cups sugar
5 eggs, well beaten
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup buttermilk
1 tsp vanilla extract
1 tsp butter-flavored extract
1 tsp coconut-flavored extract
1 tsp lemon extract
1 tsp rum extract
1 tsp orange extract
1 tsp almond extract
Glaze
1 cup sugar
1/2 cup water
1 tsp vanilla extract
1 tsp butter-flavored extract
1 tsp coconut-flavored extract
1 tsp lemon extract
1 tsp rum extract
1 tsp orange extract
1 tsp almond extract
Cake: Preheat oven to 325˚F. In a large bowl, cream margarine and sugar. Add eggs. In a large bowl, sift together flour, salt, baking powder. Alternately add buttermilk and flour mixture to creamed margarine and sugar. Stir in the 7 flavors of extract. Pour into greased and floured bundt pan. Bake at 325˚F for 1 1/2 hours or until done.
Glaze: Combine sugar, water and the seven extracts in a heavy saucepan and bring to a boil. Stir until sugar dissolves. Pour 1/2 of the hot glaze on the cake right after removing from the oven. Once the glaze has been absorbed, remove the cake from the pan and drizzle the remaining glaze over the top of the cake.
Glaze: Combine sugar, water and the seven extracts in a heavy saucepan and bring to a boil. Stir until sugar dissolves. Pour 1/2 of the hot glaze on the cake right after removing from the oven. Once the glaze has been absorbed, remove the cake from the pan and drizzle the remaining glaze over the top of the cake.