Seven Flavor Pound Cake Recipe
Ingredients
| Butter stick/Margarine | 2 | |
| Eggs | 6 | |
| Cake flour | 3 Cup (16 tbs) | |
| Sugar | 3 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Baking soda | 1/4 Teaspoon | |
| 1-1/2 teaspoon rum flavoring | ||
| Vanilla extract | 1/2 Teaspoon | |
| 1/2 teaspoon coconut flavoring | ||
| Lemon extract | 1/2 Teaspoon | |
| Orange | 1/2 Teaspoon | |
| Pineapple | 1/2 Teaspoon | |
| 1/2 teaspoon brandy flavoring | ||
Directions
Stir soda into sour cream.
Set aside.
Separate the eggs and set aside yolks.
Beat egg whites until stiff.
Set aside.
Cream butter and sugar together.
Add the egg yolks to the butter and sugar mixture, blend well.
Add a couple of spoons of cake flour to the mixture and blend.
Add the seven flavorings and blend.
Alternate adding the cake flour and sour cream mixture, blending after each addition.
Finally, fold in the beaten egg whites.
The cake rises very high, so use an angel food cake pan or a bundt pan.
Bake at 300 degrees for one hour and fifteen minutes.
Let stand for ten minutes before removing from pan to cool completely on rack.
Set aside.
Separate the eggs and set aside yolks.
Beat egg whites until stiff.
Set aside.
Cream butter and sugar together.
Add the egg yolks to the butter and sugar mixture, blend well.
Add a couple of spoons of cake flour to the mixture and blend.
Add the seven flavorings and blend.
Alternate adding the cake flour and sour cream mixture, blending after each addition.
Finally, fold in the beaten egg whites.
The cake rises very high, so use an angel food cake pan or a bundt pan.
Bake at 300 degrees for one hour and fifteen minutes.
Let stand for ten minutes before removing from pan to cool completely on rack.
Chef
