Ingredients: |
Ingredients: 1 cup real 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
1 teaspoon of almond extract
1 teaspoon pineapple flavored extract
Glaze:
1/2 cup white 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
1/2 teaspoon almond extract
1/2 teaspoon pineapple flavored extract
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Directions: |
Directions:Preheat oven to 325°F. 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 7 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. Let cake 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.
To make the Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 7 extracts. Bring to a boil, stirring until sugar is dissolved. |
This recipe for Glazed 7 Flavor Pound Cake is from