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Pound: Five Flavor Pound Cake

Source of Recipe

E-cookbooks.com


List of Ingredients

Cake:
1 cup butter, softened
1/2 cup shortening
3 cups granulated sugar
5 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon butter flavor extract
1 teaspoon vanilla extract
Glaze:
1/2 cup powdered sugar
1/4 cup water
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1/2 teaspoon butter flavor extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract




Recipe

Preheat oven to 325F. Grease a 10-inch tube or Bundt cake pan. In small bowl, combine flour, baking powder and salt; set aside. In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.


In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy. Add eggs one at a time 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 hours, or until cake tests done.


Make the Five Flavor Glaze:
In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts. Bring to a boil, stirring until sugar is dissolved.

When cake is done, cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan). Let sit for another 5 minutes and then turn cake out of pan onto wire rack with waxed paper under rack to catch drippings). Slowly spoon remaining glaze onto top of hot cake. Cool completely before serving.