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Glaze:
1/2 cup powdered sugar
1/4 cup water
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1/2 teaspoon butter flavor extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
Preheat oven to 325F. Grease a 10-inch tube or
Bundt cake pan. In
small bowl, combine flour, baking powder and salt;
set aside. In a
measuring cup, combine the milk and 1 teaspoon
of each of the 5
extracts; set aside.
In mixing bowl, cream butter, shortening and 3
cups of sugar until
light and fluffy. Add eggs one at a time and beat
until smooth. Beat
in flour mixture alternately with milk mixture,
beginning and ending
with flour mixture. Spoon mixture into prepared
pan. Bake for 1 1/2
hours, or until cake tests done.
Make the Five Flavor Glaze: In saucepan, combine
1/2 cup sugar,
water and 1/2 teaspoon of each of the 5 extracts.
Bring to a boil,
stirring until sugar is dissolved.
When cake is done, cool for 5 minutes and then
pour 1/2 of glaze
over cake (while still in pan). Let sit for another
5 minutes and
then turn cake out of pan onto wire rack (with
waxed paper under rack
to catch drippings). Slowly spoon remaining glaze
onto top of hot
cake. Cool completely before serving.
