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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