With Six-Flavor Glaze
A recipe from the Sneaky Kitchen
1 cup butter or margarine (2 sticks)
1/2 cup vegetable shortening
3 cups white sugar
3 cups all purpose flour
1/2 tsp Baking Powder
1 cup milk
1 tsp ea. Coconut, Rum, Butter, Lemon, & Vanilla Extracts
Six Flavor Glaze
1 cup sugar
1/2 cup water
1 tsp ea. Coconut, Rum, Butter, Lemon, Vanilla & Almond Extracts
Preheat oven to 325° F. In a small, deep bowl, beat eggs until light, foamy & lemon colored. In a lg. mixing bowl, cream together butter, shortening
& sugar until light & fluffy. Add eggs & mix well. Set aside. Combine milk
& flavorings seperately. In another bowl, mix flour & baking powder.
Add flour mixture to the creamed mixture little by little, alternating with milk.
Begin & end with flour. Spoon mixture into a 10'' tube, angel food cake, or a Bundt pan
which holds at least 12 cups. Bake for 1-1/2 to 1-3/4 hours, or until cake tests done with a toothpick.
Prepare glaze when cake is nearly done; combine sugar, water
& flavorings in a heavy saucepan. Bring to a boil, stirring until sugar is dissolved.
Remove cake from oven & cool in the pan on a wire rack for 10 min. Drizzle a small amount of glaze over cake in the pan. Then invert pan onto a plate
to remove cake. Spoon the rest of the glaze over the cake, letting it drip down the sides. Let cake cool completely before serving.