Five-Flavor Cake with Six Flavour Glaze
I made this Five-Flavor Cake at a party,very delicious. It can satisfy different people, and the cake looks very nice too. If you want to make a cake, try it, great cake!
Yield
16 servingsPrep
½ hrsCook
1½ hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| ½ | cup |
vegetable shortening
|
*
|
| 3 | cups |
sugar
white |
|
| 5 | large |
eggs
beat until lemon color |
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
milk
whole fat |
|
| 1 | teaspoon |
coconut extract
|
* |
| 1 | teaspoon |
rum extract
|
* |
| 1 | teaspoon |
liquid butter flavoring
|
* |
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 flavor glaze | |||
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
butterscotch extract
or butter extract |
* |
| ½ | cup |
water
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
rum extract
|
* |
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 118 | ml |
vegetable shortening
|
*
|
| 7.1E+2 | ml |
sugar
white |
|
| 5 | large |
eggs
beat until lemon color |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
milk
whole fat |
|
| 5 | ml |
coconut extract
|
* |
| 5 | ml |
rum extract
|
* |
| 5 | ml |
liquid butter flavoring
|
* |
| 5 | ml |
lemon extract
|
*
|
| 5 | ml |
vanilla extract
|
|
| 6 flavor glaze: | |||
| 237 | ml |
sugar
|
|
| 5 | ml |
butterscotch extract
or butter extract |
* |
| 118 | ml |
water
|
|
| 5 | ml |
lemon extract
|
*
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
rum extract
|
* |
| 5 | ml |
almond extract
|
*
|
Directions
In large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
Add eggs and beat until smooth. In large bowl, combine flour and Baking Powder; mix well and set aside. Combine mxiture with Extracts and Flavors.
Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
Spoon mixture into a 10 inch tube pan (angel food cake pan). Bake at 325℉ (160℃) F for 1½ to 1 ¾ hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack; invert again.
Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.
Glaze with Six-Flavor Glaze.
