Saturday, February 24, 2007

Five Flavor Cake (from Watkins)

This cake is totally true to its name, as flavor-packed as you could possibly get in what is basically a pound cake. I like to bake it for birthdays and at Christmas; it’s just that good.


2 sticks butter, softened
½ C. vegetable shortening
3 C. sugar
5 eggs, well beaten
3 C. all-purpose flour
½ tsp. Baking powder
1 C. milk
1 tsp. Coconut flavor
1 tsp. Rum extract
1 tsp. Butter flavor
1 tsp. Lemon extract
1 tsp. Vanilla extract

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 a 12-C. bundt pan (If your bundt pan is smaller than this, you will want to divide the batter and maybe make a mini-loaf or some such thing.)

Bake at 325 degrees for 1 ½ hours or until cake tests done. Add glaze if desired. (See recipe below.) Cool in pan 10 minutes. Remove and coat with the rest of the glaze.

Six Flavor Glaze

¾ C. sugar
1/3 C. water
¾ tsp. Each of coconut, rum, butter, lemon, vanilla and almond extracts.

Combine ingredients in your saucepan. Bring to a boil and stir until the sugar is melted. Pour half of the glaze on the cake when it is still in the Bundt pan, and add the other half once the cake is removed.

*You may sprinkle the cake with powdered sugar instead of glazing it, but trust me, the glaze is really good!


Kristen Laurence said...

Oh my goodness, Margaret, this looks incredible! I can taste the flavors right now. Can't wait to try it!

Alice said...

This sounds phenomenal, Margaret!

BTW, I don't think I told you, but I made your father's Bolognese sauce and it was fantastic. Even the children in our family who normally aren't wild about pasta *loved* it!!!

Anonymous said...

This is one of the most incredible cakes I have ever made (and eaten?). It is FULL of flavor. You owe it to yourself to make it ...