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Five-Flavor Cake With Six-Flavor Glaze


1 cup butter or margarine (2 sticks)
1/2 cup vegetable shortening
3 cups white sugar
5 eggs
3 cups all purpose flour
1/2 tsp Watkins Baking Powder
1 cup milk
1 tsp Watkins Coconut Flavor
1 tsp Watkins Rum Extract
1 tsp Watkins Butter Flavor
1 tsp Watkins Lemon Extract
1 tsp Watkins Vanilla Extract

Six Flavor Glaze

1 cup sugar
1/2 cup water
1 tsp each Watkins Coconut, Rum, Butter, Lemon, Vanilla & Almond Extracts 

Preheat oven to 325 degrees F.

In a small, deep bowl, beat the eggs until light, foamy and lemon colored.  In a large mixing bowl, cream together the butter, shortening and sugar until light and fluffy.  Add eggs to creamed shortening and mix well. Set aside.

Combine the milk and the flavorings.  In another bowl, mix the flour and the baking powder.

Add flour mixture to the creamed mixture little by little, alternating with the milk.  Begin and end with flour.  Spoon mixture into a 10'' tube pan, angel food cake pan, 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 the glaze when the cake is nearly done by combining the sugar, water and flavorings in a heavy saucepan. Bring to a boil, stirring until the sugar is dissolved.

Remove cake from oven and cool, in the pan, on a wire rack for 10 minutes.  Drizzle a small amount of the glaze over the 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. 

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.



























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