Recipe - Six Flavor Cake

2 Sticks of butter or
margarine
One half cup Vegetable shortening
3 cup Sugar
5 Eggs, well beaten
3 cup Allpurpose flour
One half teaspoon Baking powder
1 cup Milk
1 teaspoon Coconut flavor
1 teaspoon Rum extract
1 teaspoon Butter flavor
1 teaspoon Lemon extract
1 teaspoon Vanilla extract
1 teaspoon Almond extract

GLAZE
1 cup Sugar
One half cup Water
1 teaspoon 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&One half (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.
Posted to MCRecipe Digest V1 #297

Date: Mon, 11 Nov 1996 22:56:51 0500

From: AFINESISTA@aol.com