Five Flavor Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
5 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon rum flavored extract
1 teaspoon butter flavored extract
1 teaspoon vanilla extract
1/2 cup white sugar
1/4 cup water
1/2 teaspoon coconut extract
1/2 teaspoon rum flavored extract
1/2 teaspoon butter flavored extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan.
In a small bowl, combine flour and baking powder. Set aside. In a measuring
cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and
vanilla extracts; set aside.
In a large mixing bowl, cream butter, shortening and 3 cups sugar until light
and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately
with milk mixture, beginning and ending with flour mixture. Spoon mixture
into prepared pan.
Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire
rack for 10 minutes.
Turn cake out of pan onto wire rack. Place waxed paper under rack to catch
glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool
completely. To make the Five Flavor
Glaze:
In a saucepan, combine 1/2 cup
sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla
extracts. Bring to a boil, stirring until sugar is dissolved.
source is Suzie
God Bless, Marla
[Non-text portions of this message have been removed]
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