The Adams spice company started business in Beeville, Texas. The first flavoring made was vanilla which John A. Adams developed for his wife Betty. In 1947, the company sold the country’s first assorted food color 4-pack. They are still sold today.
The company moved to Austin in the 50’s. Betty Adams played a big role in expanding the company by her development of recipes using the company’s spices and flavorings. She also developed the recipe, below. It has been called the “5-Flavor Pound Cake” and the “Adams 75th Anniversary Pound Cake”, and the “Prize Winning Pound Cake”, a blue-ribbon winner at the 1965 State Fair of Texas.
The company is still going strong today from its new location in Gonzales, Texas. Of course, the recipes, like this one, live on also.
5-Flavor Pound Cake
Equipment
- 10" bundt pan or tube pan
Ingredients
- 3 sticks of unsalted butter
- 3 cups sugar
- 3 eggs well beaten
- 3 cups flour sifted
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup buttermilk
- 1 tsp vanilla
- 1 tsp butter flavoring
- 1 tsp coconut flavoring
- 1 tsp lemon extract
- 1 tsp rum flavoring
Instructions
- Heat oven to 325°.
- Grease a 10-inch Bundt or tube pan.
- Cream butter and sugar. Add eggs.
- In a spearate bowl, combine flour, salt, baking soda.
- Alternately add milk and flour misture to creamed ingredients.
- Stir in extracts and flavorings.
- Pour in pan and bake for 90 minutes or until toothpick inserted comes out clean.
- Make the Five Flavor Glaze. In saucepan, combine 1/2 cup sugar 1/4 cup water 1/2 teaspoon of each of the 5 extracts Bring to a boil, stirring until sugar is dissolved.
- Pour glaze over cake while both the cake and the glaze are still warm.