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Five Flavor Cake Recipe

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This recipe for Five Flavor Cake, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betsy Stine


2 sticks butter
1/2 cup vegetable shortening
3 cups sugar
5 eggs, well beaten
3 cups all purpose flour
1/2 tsp 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" tube pan (the bundt pan must be 10" 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.

1 cup sugar
1/2 cup water
1 tsp each: coconut, rum, butter, lemon, vanilla and almond extracts
Bring to boil, stir until sugar is melted. Pour on one half of the glaze while cake is in pan and the other half when removed.

Number Of Servings:
Number Of Servings:




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