Six Flavor Pound Cake

Six Flavor Pound Cake and Tahitian Vanilla infused Strawberries

This sweet delicious cake is a variation of five flavor pound cake.  I gild the lily a bit by adding an extra flavor.  I am going to let you in on a little secret….

This is between me and you.  The  flavor that takes this cake from good to …DAMN! is a flavor you will not find in the grocery store. Are you ready? It is called: Crème Bouquet. You can find this in cake decorating or chefs supply stores. I can almost guarantee that you will want to use this in your other treats too. It'll be our little secret. When I baked this cake the scent seduced, teased, and begged me to sink my teeth into it like a starving person at a last chance buffet. The cake on its own could take center stage, but I couldn’t stop there. Oh no…there is a co-star in this production. Tahitian Vanilla infused strawberries.

Sweet, juicy, succulent. This  cake is like a classic piece of clothing with the perfect accessory.  The strawberries are the perfect accent for a delicious cake that has a sweet sticky glaze that tastes like a cornucopia of flavors from a lifesavers pack.  Go ahead savor this delicious treat and I won’t tell anyone if you lick the spoon…

Cake Ingredients

1 cup butter

1/2 cup Crisco

3 cups sugar

6 large eggs

3 cups cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

1 teaspoon lemon flavoring

1 teaspoon butter flavoring

1 teaspoon coconut flavoring

1 teaspoon rum flavoring

1 teaspoon vanilla

1 teaspoon crème bouquet flavoring

Glaze

1 cup sugar

1/2 cup water

1 teaspoon lemon flavoring

1 teaspoon butter flavoring

1 teaspoon coconut flavoring

1 teaspoon rum flavoring

1 teaspoon vanilla

1 teaspoon crème bouquet flavoring

1 Cream butter and Crisco.

2 Add 3 cups sugar and cream again (cream for 5-7 minutes).

Beat eggs until lemon color and add to mixture.

3 Sift together: flour, baking powder and salt.

4 Alternate milk and 1 tsp all flavorings w/sifted dry ingredients. Pour into a greased and floured bundt or 10 inch tube pan.

5 Bake 325° for 1 ½ hours or until cake tests done or depending on oven. Cool cake for 10 minutes and flip onto cake plate. Take a toothpick and poke holes all over cake

6 Dissolve glaze ingredients over low heat in a saucepan. Spoon glaze over cake in 

while hot. Let cool in pan.

Note: make sure ingredients are at room temperature before preparing cake.

Yes, I am tempting you with a close up of the cake with warm glaze dripping down the side and a puddle of sumptious glaze resting underneath the cake.  This is no ordinary pound cake...


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 This is the Tahitian vanilla infused strawberries resting on the cake. . Am I tempting you? Is it working?

Tahitian Vanilla infused strawberries

You will need:

Syringe Flavor Injector

1 cup Sugar

1-cup water

2 Tahitian Vanilla Beans

slice vanilla bean and scrape out the seeds and stir into the water. Add  sugar and then put the whole vanilla beans  and sugar water  into the saucepan. Bring mixture to a boil over medium heat and cook stirring until sugar has dissolved. Let cool completely then use injector to inject 2 teaspoons into each strawberry. If you make this a few days in advance the flavor will be more intense because the flavor from the vanilla beans becomes more pronounced the longer it rests in the liquid.

Add some panache by serving with a 14K gold fork!

 Note: this works beautifully with liquors. I would highly recommend sweet liquors such as Grand Marnier, Moscato D Asti, Riesling or Ice /wine.