"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Five Flavor Cake Recipe

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This recipe for Five Flavor Cake, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, 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!

Contributor:  
Contributor:  
Teri Lester

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2 sticks margarine
1/2 c. vegetable shortening
3 c. sugar
5 eggs, well beaten
3 c. all-purpose or cake flour
1/2 tsp. baking powder
1 c. regular whole cows milk
1 tsp. coconut flavoring
1 tsp. rum flavoring
1 tsp. butter flavoring
1 tsp. lemon flavoring
1 tsp. vanilla flavoring

Glaze:
1 c. sugar
1-1/2 c. water
1 tsp. coconut flavoring
1 tsp. rum flavoring
1 tsp. butter flavoring
1 tsp. lemon flavoring
1 tsp. vanilla flavoring
1 tsp. almond flavoring.

Directions:
Directions:
Preheat oven to 325. Grease a 10" tube pan.

Cake:
In a mixing bowl, cream margarine, shortening and sugar until light and fluffy.
Add well beaten eggs; mix until batter turns a lemon color.
In a separate bowl, combine flour and baking powder; set aside.
Alternating dry and wet ingredients, add flour mixture and milk to creamed batter.
Stir in flavorings; mixing well.
Spoon batter into a greased 10" tube pan.
Bake in 325 oven for approximately 1-1/2 hours or until cake tests done.
Remove from oven.
While cake is still in the tube pan, pour glaze over hot cake.
Let cake cool in tube pan for 10 minutes before turning out to cool on plate or cake rack.

Glaze:
In a heavy sauce pan, combine sugar, water and all flavorings; bring to a boil; stir until sugar is melted.
Pour over hot baked cake while cake is still in the tube pan.
Let cake set in pan for 10 minutes before removing to plate or cake rack.

 

 

 

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