Five-Flavor Pound Cake
1 cup butter (2 sticks – softened)
1/2 cup shortening
3 cups sugar
3 1/4 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon rum
1 teaspoon coconut flavoring
1/2 cup sugar
1/3 cup water
1/2 teaspoon almond extract
Cream softened butter and shortening until smooth. Gradually add sugar beating at low speed until all sugar is added then beating at medium high until light and fluffy.
Add eggs, one at a time and beat on low after each addition until incorporated
Add flour, baking powder and salt to creamed misture alternately with milk.
Stir in flavorings.
Pour batter into greased and floured 10 cup tube or Bundt pan.
Place on middle rack in center of a cold oven and bake at 325 for 1 hour and 30 minutes or until a wooden toothpick inserted into the middle comes out clean.
Cool cake in pan for 10 minutes. Remove from pan and let cool on wire rack.
Pour hot glaze over warm cake. Let cool completely.
(Adapted from Southern Living Magazine, December 1987)