This is my very favorite pound cake. I love sugar! It is sweet (like me!). This one is a good bit sweeter than many I’ve eaten but I’ve never had anyone tell me they thought it was too sweet . . just saying . . it’s sweet.
We call it the Barf Cake and any time I mention that I’m making a Barf Cake, Chad and Vince know exactly what we’re having. We’re so refined. When Chad was 5 or 6, I made this cake for the first time. He loved it so much! I can’t remember if he got out of bed and got more or if he kept eating piece after piece when I wasn’t paying close enough attention but he ate so much he . . well . . he barfed! You know how most of the time if that happens, you never want that food item again. There was a place in Lake Charles called The Crab Palace (just think about it in terms of food, ok?). It was not in the best part of town. (Keep thinking food!) They had the very best crab cakes I’ve ever had . . til I got to Pennsylvania and had real crab cakes but I craved the ones from Crab Palace. I told my friends that if ever I was sick at my tummy, to please go get crab cakes from Crab Palace so I would eat them while sick and then get worse and I would never want them again. That never happened. I still want them! 🙂
Back to the cake. Chad got sick and do you know that he did the same thing the next night? I think the cake was gone and he survived but two nights in a row, he ate so much of it he got sick so now you know why we call it the Barf Cake.
The original recipe calls for lemon extract instead of almond extract in both the cake and the glaze but I think the lemon overpowers the other flavors. Sometimes I will add 1/2 tsp. lemon extract to the cake but I never add it to the glaze.
Five Flavor Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
5 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut extract
1 teaspoon almond extract
1 teaspoon rum flavored extract
1 teaspoon butter flavored extract
1 teaspoon vanilla extract
Glaze:
1/2 cup white sugar
1/4 cup water
1/2 teaspoon coconut extract
1/2 teaspoon rum flavored extract
1/2 teaspoon butter flavored extract
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Directions
Preheat oven to 325º.
Grease and flour (or use Baker’s Joy) a 10 inch tube pan or a Bundt pan. (If you’re using a smaller pan, you’ll need to make some mini loaf cakes or cupcakes because all the batter won’t fit in the smaller pan.)
In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, almond, rum, butter and vanilla extracts; set aside. Add the lemon extract if desired.
In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, and beat after each until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
Bake for 1-1/2 hours, or until cake tests done.
Cool in pan on wire rack for 10 minutes.
Turn cake out of pan onto a plate with enough extra space to catch the glaze as it drips off the cake. The cake will absorb any glaze that ends up in the plate. You don’t want to miss a drop!
Slowly spoon Five Flavor Glaze over cake.
For the Glaze:
In a medium saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, almond, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved. Don’t turn your back or this will boil over. You can poke holes in the cake if you’d like or just slowly pour it over the cake.
Diana in TX says
Will give this one a try when I’m dessert along with Galen for a meeting! Sounds like one we shouldn’t have at home! It does sound good. Guess I will have to make you some crab cakes-nothing to it, but you need a lot of crab! You’ll have to let me know when you, Vince and Spike head in my direction!!!!!
Diana in TX says
would help to proof read before hitting submit! Should have said when I sending dessert along with Galen!
Trish says
What no pics? Trish chants.. we want pics, we want pics…unless “chad” ate it all again!! lol Sounds good. I will have to check what flavors I have on hand!!
Judy D in WA says
OH my that sounds delicious! I’m saving this one for the next cake.
I made a bundt cake this morning and used the Baker’s Joy for the first time in that pan…you are so right, came out clean as a whistle. Now I need to stock up on it.
Sibyl Scott says
I might have to try this one—teaching my daughter to cook. This would be a good one to have her make. You know life is short—eat dessert first. 😀
Sibyl
debbie siltala says
I have made this cake for years. It is one of my favorites. I got the recipe from my mother-in-law.
debbie
Patricia says
Couldn’t find your email on your site or I would have emailed you privately. Just came back from my Guild’s mystery retreat and we did one of your quilts. Thank you so much for allowing us to use your pattern. It was so much fun!!!! Didn’t get it finished, but I plan to and put all 7 borders on!!!!!! Love your blog and reading about all your adventures. So glad the house hunting is coming to a close. Am looking forward to reading about life on the Bononroza (misspelled I know),
Denise :) says
I love homemade pound cake — it’s such a wonderful comfort food! I think I need a piece … which means I may need to make your recipe, Judy; it sounds marvelous! 🙂
Mary Jo says
Isn’t it funny how we name food to match memories. For years my sister & I took our kids to her beach house in SC and we alway took along a chocolate sheet cake. Especially if the kids got to take friends with them we made the chocolate cake everyday…and every bite was eaten every day. By the time the kids were teens my nephew had named the cake the “Beach Cake” and to this day we have to have the Beach Cake everytime the family is together…especially when we go to the beach!
Mary L says
First received this recipe in the mid 1970’s. Haven’t made it for a long, long time. I’m not a big sweet eater and Tom is diabetic, so I need to have a houseful of people to feed, or something to take to church coffee fellowship to have a good reason to make something like this. Thanks for sharing and reminding me.
Suzanne says
We have “stupid chicken” at our house about one or two times a month. One meal I wanted my son to have some chicken that had been marinate in sundried tomato and oregano salad dressing then baked. He had ate it(and liked it) before but decided he wasn’t eating any of my “STUPID CHICKEN”……
We also eat a dessert called “Peach Crap” but that’s another story…
Melissa says
Thanks for a great story along with the recipe I was hunting down. As for cake names, we make Motorcycle Cake. My mom made it every weekend and packed it up with fried chicken and deviled eggs when my brother was racing motorcycles. That was 40 yrs ago and we still make Motorcycle Cake in our family.
Anne C. says
My mother-in-law has made this cake for years. She used to make a yummy sauce to accompany her cake. It was like a thin pudding with just a hint of lemon. She called it “poor-do sauce.” My mother-in-law grew up on a dairy farm near Weatherford, Texas, and her mother was quite resourceful with the family’s meager income. My mother-in-law said that the sauce was quite inexpensive to make, therefore, the poor “made do” with what they had. Rich or poor, I am sure everyone would love this finely textured cake with or without the sauce!