This is another one of those recipes that I have been using for years. All of the different extracts really make it taste wonderful. Then it is infused with the 6 flavor glaze to add even more depth in flavor.Adding the glaze to the top creates extra moisture, so the cake is very moist. My neighbors really love this cake with natural Vanilla Bean ice cream. I do add the addition of nuts to this cake most of the time, but that is optional if you do not care for nuts leave them out, it will not alter the outcome of the cake. This family favorite recipe is also in my cookbook.
Preheat oven to 325 degrees F. Grease & flour a 12 cup tube or bundt pan, or use cooking spray. Set aside till needed.
Combine flour with baking powder & set aside till needed.Cream butter, shortening, & sugar until light and fluffy. Add eggs and beat till mixed. Gradually add the flour to the creamed mixture, alternately with the milk. Stir in extracts, & mix well. Pour the batter into the prepared bundt pan & bake in preheated 325 degree oven for 90 minutes.
While cake is baking, prepare glaze by combining all of the glaze ingredients in a heavy sauce pan & stir over low heat, until the sugar has dissolved. Poke holes in the cake with a large tined fork or wooden skewer and slowly drizzle the glaze over the top of cake and allow it to soak in, while cake is still in pan. Let cake cool completely before removing from pan.
NOTE; When I add nuts to the cake, I pour half of the batter into the cake pan, then sprinkle all the nuts on top of batter, & then add the remaining batter, and bake as directed. This just adds another level of texture to the cake with the crunch from the nuts. You can also dust the nuts with one tablespoon of flour and then add them directly to your batter. Stirring to mix in.
Dusting the nuts first, prevents them from sinking to the bottom of the cake, and are more evenly distributed throughout batter.