5-Flavor Pound Cake
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- Опубліковано 5 чер 2024
- We show how to make a delicious 5-flavor pound cake using food storage ingredients. The 5 flavors come from whatever your 5 most favorite flavors of extracts are. Various combinations will produce a wide variety of final flavor.
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What a beautiful blouse you are wearing today. Can’t wait to try this recipe
I love using Fiori del Silicia in cakes, cookies, anything! Great choice in your pound cake!
The cake turned out perfect, so feel free to ignore my advice 😊. When alternating wet and dry ingredients, I was taught to always begin and end with dry.
Another tip ..
I always keep the flavorings that I don't use often (usually the more expensive ones) in the refrigerator. They seem to last longer.
Just recently had a pound cake disaster and had to throw the whole thing out along with the recipe! This looks like a keeper. Thank you!
Thanks! Let us know how it works. Jim
This caught my attention! My mom used to make five flavored poundcake. I have to see if it’s the same recipe.
Beautiful
Did you know that you can just add the powdered milk in with your dry ingredients and then add your “water” that was called for to make the milk with your liquids? It works well.
Yummy!
Here comes 5 more pounds, cause I will eat it all... looks delicious, I can' t wait to try!! Thank you, Pam & Jim!
LOL, boy do I hear you
We agree! Jim
For years I've made my sour cream pound with a combination of vanilla, almond and butter flavored extracts. I've got to try this menagerie of flavors...I think I'd like just coconut and lemon!
I was taught to start and end with the flour when alternating wet and dry....thanks for debunking the big southern myth that it really matters!
Sure would like a bite 🤗 looks fantastic❤❤
You could make some and see how it works for you. Jim
Oh my, this looks great. Looking forward to downloading the recipe. TIA. Have a couple questions. 1) Re: Pam’s Dry Biscuit Mix- I downloaded the recipe, To make biscuits, what amount of the dry mix should I measure into a bowl before adding 1.5.C water? 2) I am interested in your Cheese series. I hope to start making cheese very soon. My question: Is there a summary of the cheese recipes mentioned in your YT Videos? Love the work that you and Jim do and share. Cheers
Can’t wait to try it ….yummy! You two are the best.
When I saw the title I pictured 5 sections, each with its own extract. I don’t understand why they are mixed?
Please tell me which of your recipes is in the jars in your intro, the ones with the lemon slices, thanks so much.
It is just a chicken soup batch I did and just before I put the lids on, I put a dehydrated lemon slice in each jar. I did not make a video doing that, but you can use any chicken soup tested recipe and do the same thing.
I make vanilla extract and have like 6 jars going right now each with beans from different places. I belong to a co op and get really good deals on beans. I just made hazelnut extract for the first time and I have about a dozen other flavors like cherry that I use to make amaretto creamer for my daughter but I have never heard of fiori di sicilia what is that in terms of flavor?
Thank you for this recipe! I’m looking forward to making this.
That looks delicious Pam!
Thank you dearly. Much appreciated for you and your husband and all your efforts
Thank you kindly, it is one of our favorites, too. Jim
Such a lovely lady with a great fashion sense! Thank you for your videos, I had never heard of Fiori di Sicilia before!
Available on the King Arthur baking website. No affiliation, I’ve just bought it there a couple of times.
You are so welcome!
won't have to scrape with kitchenaide
Ok! Jim
Back in the 60's my mom got an unusual mixed flavoring from a supplier for wedding cake pans and supplies, possibly Wilton. She made beautiful wedding cakes!
That sounds great! Jim
There’s one that Watkins sells that’s interesting.
@@cynthiafisher9907 it was a combination of butter, vanilla and some other flavors I can't remember.
@@ksewald91 I think the Watkins one has maybe lemon and cinnamon, but I can’t remember either. Edited to add, I just went to their website and I don’t see it there anymore. Oh well.
I just have to say, BEAUTIFUL blouse... Now I'll watch the video, lol...
This is my favorite cake to make! I do put a glaze of sugar, water and almond flavoring.
Sounds great! Jim
I wonder how a 5-flavor glaze would taste on it?
Glazes soften the wonderful crunch of the crust . . .
Yes, it would. Jim
Hi, Pam & Jim! Oh my gosh - this pound cake looks delicious! Years ago I made some sugar cookies where I used the Fiori di Sicilia flavoring instead of vanilla - divine! I need to purchase a bottle! I love King Arthur Flours and their store. Thank you for testing the recipe and sharing it with us! 😊
Thanks! You could use the recipe and see how it works out for you. Jim
I have no kitchen no counterspace Im trying this anyway.will have to adapt for toaster oven.
Wow! Let us know how that works. Jim
Recipe not there.
It is in the Recipe section on our Website. Jim
@@RoseRedHomesteadI don’t see the recipe under food storage sweets on website.
@@RoseRedHomestead I don't see the recipe either! It's showing on my end Carrot Cake Scones & Million Dollar Pound Cake! This looks so yummy, I'll have to give it try! Thank you for sharing this recipe.
Question: How long does ghee keep on the shelf. I canned some 2 years ago, is it still safe?
Ghee lasts at least 5 yrs if not more
@@randyweber6576 thank you...whew!
We normally rotate-out within years, but it may last longer. Jim
What is the name of the mixer that you use? I love it!
I can’t remember the brand but it is listed in her store on her website
Click on this address and it will take you to it on our Amazon Store: Ankarsrum Stand Mixer 7.4-quart amzn.to/3REnY3B Jim
@@boymama1623 Thank you!
@@RoseRedHomestead Thank you!
Hi Pam and Jim, don't forget to freeze a few slices for your travel meals! It will be super decadent and tasty! Blessings.
Yes, we did. It was great. Jim
What is the fiora flavor. I've never heard of it.
It is a bit citrus like in taste. It is spelled-out in the video. Jim
I need to know what i can use with baking soda to make my biscuits and cakes rise.I have ckd and can't do potassium or phosphorus.
Soda and buttermilk are often used to get a rise. You would have to check a recipe to check for sure. Jim
Besides buttermilk there are other acids that react with baking soda which is a base. Cream of tartar, molasses, sour cream, yogurt and citrus juice are among them. I'm not sure about the ratios but maybe Google can help you with that. I hope this helps you find a solution.
So glad to see you use Fiori di Sicilia! Expensive but worth it. I was going to recommend it. I think you would enjoy "Cheryl Day's Treasury of Southern Baking." She, too, has a great recipe for pound cake. But my favorite is from this woman, and I add the five flavorings ... (Her ingredients are confusing. Use cake flour or White Lily Flour, but do not use self-rising.) ua-cam.com/video/ouH-e7ZOBVA/v-deo.html Somewhere, I have my mother's she would make for Christmas. She usually stored it in the cold garage, well wrapped in heavy tin foil. I'm still searching for a fantastic meat loaf recipe . . . and recently learned to use Campbell's soup, not tomato sauce. Thanks for all of your hard work. That blouse is gorgeous!
Thanks, we will look into Cheryl's recipes. Jim
Pam do you spank the pan because of air bubbles?
Yes, that is correct. Jim
Can this be made in a loaf pan? How could someone bake this without a bundt pan?
Yes, it can. Jim
Probably 2 or 3 loaf pans.
The pound cake is beautiful! The Fiori de Sicilia has the C first, not the L. Pam said it like Silicia. It must be from Sicily. I’m not being critical, I just know Pam likes to be exact. Thanks!
Thanks for noticing. Jim
Help me find the recipe please?
I’m not sure this is the same recipe but I Copied and pasted from website:
Ingredients
1 lb. unsalted butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour, plus more for pan
3/4 cup milk
1 tsp. almond extract
1 tsp. vanilla extract
Directions
Step 1 Prepare oven and tube pan: Preheat oven to 300°F. Use vegetable shortening or butter to grease a 10-inch tube pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface. Set aside.
Step 2 Beat butter until creamy: Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.)
Step 3 Add sugar: Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
Step 4 Add flour and extracts: Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
Step 5 Add batter to tube pan: Pour into a greased and floured 10-inch tube pan.
Step 6 Bake pound cake: Bake at 300°F for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
@Pamela-B This recipe makes a really large pound cake and has to be baked in a tube pan for a longer baking time, as stated. This recipe would be too much for a bundt pan. This makes a delicious cake, too...just hoping to prevent her from a big mess.
@@Pamela-B Thank you so very much. I went on their site but couldn't find it.
It will be posted tomorrow. Jim
@@RoseRedHomestead Sorry to hurry you! Be safe!
I do the same recipe except I use butternut flavoring instead of fiori. I get raves on my pound cake.i will freeze part of the cake for later.
The recipe I found was Million Dollar pound cake… is it the same recipe? That recipe calls for 1 lb butter/fat, but in this video you only used 3/4 lb. And the milk is listed as 3/4 c, but you used 1 c. I’m a little confused. Am I looking at the right recipe?
its not there
The recipe will be posted tomorrow afternoon. Jim