1/2 tsp of each cocnut, lemon, rum, almond vanilla extract
Instructions
Preheat oven to 325 degreees F. Grease a 10 inch tube pan.In small bowl, combinne flour, baking powder and salt, set asisde.In measuring cup combine milk and 1 tsp each cocnut, lemon, rum, almond and vanilla extract, set aside
In large bowl, cream butter, shortening and sugar until light andd fluffy. Add eggs and beat until smooth. Beat in flour mixture alternately with milk mixture, begining and ending with flour mixture. Spoon mixture into prepared pan.
Bake for 1 1/2 to 1 3/4 hours, or until test done. Cool in pan on wire rack for 10 mintues. Turn cake out on to wire rack. Place wax paper under wiire rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake. Cool completely.
GLAZE
Combine 1/2 cup suugar, water and 1/2 tsp of each cocnut, lemon, rum, almond and vanilla extracts. Stirring until sugar is dissolved.
Originally Submitted
2/25/2011
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