Here are my favorite 5 flavor pound cakes~one homemade & one store bought~ which get huge flavor from vanilla, lemon, butter, rum & coconut extracts. 

5 flavor pound cake is the perfect summer dessert when fresh berries are plentiful. I recently helped host a baby shower, and we served 5 flavor pound cake with fresh blueberries and whipping cream on the side. It was a light, fresh alternative to cake with frosting, and it made a lovely presentation on the table.

One of my favorite 5 flavor pound cakes comes from Dutch Oven Bakery in Falkville, AL. An Amish bakery, it has some of the most delicious pound cakes I’ve ever eaten. The photo at left is of their 5-flavor pound cake (photo creds to my sweet friend Lisa Ann:-).

Details and directions can be found on the Dutch Oven Facebook page. If you ever pass through Alabama on highway 157 near Cullman, this bakery is a great place to stop and buy a cake. They freeze beautifully, so you can buy several and use them as needed.

For those in Birmingham, you can buy Dutch Bakery pound cakes at the Homewood Piggly Wiggly.  They carry several flavors, and the cakes are less than $10 apiece. I make special trips to this Pig when I need pound cake, as it is so much better (and easier) than making it myself. For the baby shower, we ordered our cakes ahead to be sure that we would have what we needed.

If you want to make your own 5 flavor pound cake, here is my favorite recipe.  It can be made a day or two ahead or frozen for up to a month.

I’d love to hear from you if you try a Dutch Ovens cake or make the recipe below, so feel free to leave comments. Thanks so much for stopping by! Be blessed, and stay savvy!!!

My Favorite 5 Flavor Pound Cakes: One Homemade~One Store Bought

Yield: 12-15

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

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Ingredients

• FOR THE CAKE:
• 1/2 lb butter
• 1/2 cup oil
• 2 1/2 cups sugar
• 5 eggs
• 3 cups cake flour
• 1/2 tsp baking powder
• 1 cup whole milk
• 1tsp of EACH flavoring (vanilla, lemon, rum, butter, & coconut)
• FOR THE GLAZE:
• 1 cup sugar
• 2 cups water
• 1 tsp EACH flavoring (vanilla, lemon, rum, butter & coconut)

Instructions

2. CAKE:
3. Cream together butter, oil & sugar.
4. Beat 5 eggs separately; add to creamed mixture.
5. Mix flour and baking powder; add to creamed mixture, alternating with milk.
6. Add flavorings; mix until combined.
7. Pour into greased & floured bundt pan (I use Baker's Joy).
8. Bake at 325 degrees for 90 minutes or until cake begins to turn golden.
9. Cool at least 10 minutes before turning out of pan.
10. Allow to cool half an hour before glazing.
11. GLAZE:
12. Combine sugar, water & all flavorings in saucepan.
13. Heat over medium heat until sugar dissolves.
14. Allow to cool before pouring over cake.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 5995Total Fat 308gSaturated Fat 138gCholesterol 517mgSodium 2149mgCarbohydrates 839gSugar 518gProtein 61g