Pina Colada Pound Cake
From angelgirl94 16 years ago
- 75 minutes to make
- Serves 12
A traditional southern treat with an island twist. You'll love it.
Ingredients
- 2 sticks butter shopping list
- 1/2 cup shortening shopping list
- 3 cups sugar shopping list
- 5 eggs shopping list
- 1 teaspoon rum extract shopping list
- 1 teaspoon coconut extract shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup milk shopping list
- 3 cups all-purpose flour shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- Glaze: shopping list
- 1 cup sugar shopping list
- 1/2 cup water shopping list
- 1 teaspoon almond extract shopping list
How to make it
- Blend butter and shortening together well. Gradually add sugar. Cream until fluffy.
- Add eggs one at a time,beating well after each addition.
- Add extracts.
- Sift together dry ingredients and add to mixture alternately with milk,starting and ending with flour mixture.
- Pour batter into a greased and floured 12-cup tube or bundt pan.
- Bake at 325 degrees for 1 hour and 15 minutes.
- Glaze:
- In a small saucepan,stir water and sugar together and bring mixture come to a boil.
- Remove from heat. Cool slightly and add almond extract.
- Pour over cake while still warm then cool completely.
- Suggestion(s):
- Add 1/4 - 1/2 cup coconut or pineapple rum to glaze along with almond extract.
- Let cake cool 10-15 minutes. Pour half of glaze over cake while still in pan. Turn cake out then pour on the rest of the glaze.
The Rating
Reviewed by 4 people-
I have just made a similar one yesterday but I used pineapple buttercream frosting. Yours seems to be better.Thanks for sharing.
ahmed1
in Cairo loved it
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Can you just use rum instead of rum extract?
sunny
in Portland loved it
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Wow I'm in agreement with Ahmed and Sunny, you have my 5 also. Thanks for sharing. Great post!
henrie
in Savannah loved it
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