2 Sticks of butter or
-margarine
1/2 c Vegetable shortening
3 c Sugar
5 Eggs, well beaten
3 c All-purpose flour
1/2 ts Baking powder
1 c Milk
1 ts Coconut flavor
1 ts Rum extract
1 ts Butter flavor
1 ts Lemon extract
1 ts Vanilla extract
1 ts Almond extract
-GLAZE-
1 c Sugar
1/2 c Water
1 ts Each extract:
Coconut
Rum
Butter
Lemon
Vanilla
Almond
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 BUNDT PAN AND BAKE AT 325 DEGREES
FOR 1&1/2 (ONE AND HALF) HOURS OR UNTIL CAKE TESTS DONE. ADD GLAZE. COOL IN
PAN FOR 10 MINUTES BEFORE TURNING OUT.
GLAZE: COMBINE INGREDIENTS IN HEAVY SAUCEPAN. BRING TO A BOIL, STIR UNTIL
SUGAR IS MELTED. POUR ON ONE HALF OF THE GLAZE WHILE CAKE IS STILL IN THE
PAN AND THEN POUR ON THE OTHER HALF WHEN CAKE IS REMOVED FROM THE PAN.
Yields
1 Servings