Five-Flavor Cake w. Six Flavor Glaze
FIVE FLAVOR CAKE
2 sticks butter or margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs, well beaten
3 cups all-purpose flour
1/2 tsp. Watkins baking powder
1 cup milk
1 tsp. coconut flavor
1 tsp. rum extract
1 tsp. butter flavor
1 tsp. lemon extract
1 tsp. vanilla extract
· Cream butter, shortening and sugar until light and fluffy.
· Add eggs, which have been beaten until lemon colored.
· Combine flour and baking powder and add to creamed mixture
alternately with milk.
· Stir in flavorings.
· Spoon mixture into prepared 10 inch tube pan (a Bundt pan must be
10 inches or hold 12 cups; an angel food pan may also be used) and bake at
325 degrees for 1 1/2 hours or until cake tests done.
· Add glaze if desired.
· Cool in pan about 10 minutes before turning out.
SIX FLAVOR GLAZE
1 cup sugar
1/2 cup water
1 teaspoon each: coconut, rum, butter, lemon, vanilla and almond extracts
· Combine ingredients in heavy saucepan.
· Bring to boil, stir until sugar is dissolved.
· Pour on one half of the glaze while cake is in Bundt pan, and the
other half when removed.
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