5 FLAVOR POUND CAKE

1 c. butter, soft
1/2 c. Crisco, solid
3 c. sugar
5 eggs
3 1/2 c. cake flour, sifted
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
1 tsp. lemon extract
1 tsp. coconut flavoring
1 tsp. rum flavoring
Glaze recipe follows

Cream butter and shortening gradually. Add sugar beating well at medium speed. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder and salt. Add to creamed mixture, alternately with milk, beginning with and ending with flour mixture. Stir in flavorings. Pour batter in a well-greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 30 minutes. Cool cake in pan 10 minutes. Remove from pan and cool on wire rack. Spoon hot glaze over warm cake, cool completely. Yield: one 10 inch cake.

GLAZE:

1/2 c. sugar
1/3 c. water
1/2 tsp. almond extract

Combine sugar and water in a small saucepan; bring to a boil. Remove from heat, add almond extract.

AUNT NELLA'S COLD OVEN POUND CAKE

2 sticks butter
1/2 c. shortening
3 c. sugar
3 c. plain flour
1 c. milk
5 eggs
1 tsp. vanilla
1 tsp. lemon extract

Cream butter and sugar and Crisco together well. Add eggs one at a time; add flavorings. Add milk alternating with flour (beginning and ending with flour). Set into cold oven and set temperature on 275 degrees. Bake for 1 1/2 hours (test for doneness) turning oven up no higher than 300 degrees.

FAST POUND CAKE

INGREDIENTS

1 box Pillsbury pudding cake mix
1 cup plain flour
1 cup sour cream
1 cup sweet milk
4 eggs
3/4 cup sugar
1/2 tsp each vanilla, butter, almond
lemon extract

COOKING DIRECTIONS

Put all in large bowl of mixer. Beat 2 minutes, pour into prepared pound cake pan. Bake 350 degrees for 1 hour and 10 minutes or till test done. Cool 5 minutes in pan, then ice if desired.

Serves 16.

MANGO KEY LIME POUND CAKE

INGREDIENTS

1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
1 large ripe mango, peeled, thinly sliced

Key Lime Cream:
INGREDIENTS

1 package (8 oz.) reduced fat cream cheese, softened
1-1/4 cups frozen light whipped topping, thawed
1/2 cup Equal® Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla

COOKING DIRECTIONS

Beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside.

Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.

Note: May substitute 12 packets Equal® sweetener.

Makes 8 servings.

It is a 40% calorie reduction from traditional recipe.