5-Flavor Punchbowl Pound Cake

Ingredients

Susan Sarro, Talladega County

1 cup butter, softened

3 cups all-purpose flour

3 cups sugar

5 large eggs

1 ½ tsp. baking powder

¼ tsp. salt

1 cup whole buttermilk

1 tsp. lemon zest

1 tsp. orange zest

1 tsp. vanilla extract

¼ tsp. almond extract

¼ tsp. coconut extract

Ingredients added to the Punch Bowl

1 (3.4 oz.) package instant cream of coconut pudding mix

1 to 2 pints strawberries

1 cup heavy whipping cream

2 tbsp. sugar

1 (20 oz.) can crushed pineapple, drained

3 medium bananas, sliced

Preparation

Preheat oven to 325 degrees.  Grease and flour a 12 to 15 cup tube pan.  In a large bowl, beat the butter at medium speed with a mixer until creamy, about 2 minutes.  Add the sugar and beat until fluffy, about 5 minutes.  Add the eggs, one at a time, beating one minute after each addition.  In a medium bowl, combine the flour, baking powder and salt.  Gradually add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition.  Stir in the extracts and zests.  Pour the batter into the prepared pan.  Bake until a long wooden pick inserted in center comes out clean, about 1 hour and 15 minutes.  Let cool in the pan on a wire rack for 10 minutes.  Remove from the pan, and cool completely on a wire rack.  

Ingredients added to the Punch Bowl

Prepare the pudding mix according to package directions.  Remove half the strawberries from the pint container and mash.  Reserve 2 whole strawberries for garnish and slice the remaining whole strawberries.  Toss together the strawberry slices with the mashed strawberries.  With a blender, whip together the heavy whipping cream and sugar until you get soft peaks.  Set aside.  Use only half of the cooled pound cake and cut it into 1 inch cubes; enjoy the remaining half.  In a punch bowl, arrange half the cubed pound cake pieces on the bottom.  Place some of the strawberries around the edge of bowl and on top of the pound cake pieces.  Spoon the prepared pudding over the pound cake pieces in the punch bowl.  Layer with pineapple, bananas, the remaining half of the pound cake pieces and the remaining strawberries.  Top with the whipped cream.  Garnish with the reserved whole strawberries.