As a lifetime New Englander, this 5 Flavor Pound Cake Recipe came to me unexpectedly. When I had my first baby, I joined an amazing moms group where I found my village. If you’re lucky, you’ll find one too, when you become a parent. It’s that group of moms you meet that become your closest confidants. The ones that help you through your journey of parenthood, in a world where being a mom can be isolating, confusing, exciting, wonderful, beautiful, and a scary place. I met one of my most cherished and memorable friends from this group. She was a recent transplant to New Hampshire from Tennessee. Her name is Melissa, and I was immediately charmed by her good southern manners and quick wit. Melissa rarely does anything small. She’s a go big or go home type of gal…and this family recipe that she shared with me is no different.
This 5 flavor pound cake recipe is super rich and dense. It’s substantial. You’ll notice that when you take a bite, you pause a bit in intoxication. It’s that delicious. This recipe was passed down to Melissa from her mom, who who also grew up in the South. I feel very blessed to have it been passed down to me. I feel very happy to be able to share it here!
5 Flavor Pound Cake Recipe
- butter, softened - 1 cup
- canola or grapeseed oil - 1/2 cup
- sugar - 4 cups
- eggs - 5
- flour - 3 cups
- baking powder - 1 teaspoon
- milk - 1 cup
- vanilla extract - 2 teaspoons
- lemon extract - 2 teaspoons
- coconut extract - 2 teaspoons
- rum or almond extract - 2 teaspoons
- water - 1/2 cup
- apples. peeled and thinly sliced - 3-4
- cinnamon - 1 tablespoon
For the cinnamon apple filling -
- Toss apples with cinnamon (I found a gallon sized bag worked nicely for this.)
- Pour 1/2 pound cake batter in bunt pan (you'll make it with instructions, below.) Layer cinnamon apples on top of batter. Pour remaining batter over apples. Bake as directed.
For the pound cake -
- Preheat oven to 325.
- Beat butter and oil until fluffy.
- Add eggs one by one, beating mixture between each addition.
- Combine all of the other ingredients with mixture (3 cups sugar, baking powder, milk, and 1 teaspoon of all extracts,) and beat until smooth.
- Bake in a well greased pan for 1.5 hours. (I like a bunt pan for this recipe.)
For the glaze -
- Bring water, remaining 1 cup of sugar, and 1 teaspoon of all extracts to a soft, rolling boil.
- Pour 1/2 glaze over the cake while still in the pan. Once cooled and turned out onto surface, pour remaining glaze over top of cake.