Five Flavors Cake

Christine Whisenhunt

By
@cwhisenhunt

I have never heard of anything like this, but it sounds GOOD! I love anything with a glaze that soaks in and makes it gooey, and these flavors just sound incredible! This is yet another recipe from that cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion. I was so intrigued by this one I just had to share. Enjoy!

Note:Photos borrowed from the internet.

**Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the recipe credit goes to Geraldine Potter Weatherby.**


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Rating:

Comments:

Serves:

Makes one fluted cake.

Prep:

20 Min

Cook:

1 Hr

Ingredients

3 c
sugar
2 stick
butter
1/2 c
shortening
5
eggs, beaten
3 c
flour
1/2 tsp
baking powder
1 c
milk
1 tsp
rum extract
1 tsp
butter extract
1 tsp
coconut extract
1 tsp
orange extract
1 tsp
vanilla extract

FOR GLAZE:

1 c
sugar
1/2 c
water
1 tsp
rum extract
1 tsp
butter extract
1 tsp
coconut extract
1 tsp
orange extract
1 tsp
vanilla extract
1/2 stick
butter
1 Tbsp
corn syrup

Directions Step-By-Step

1
Cream butter and shortening together. Gradually add sugar. Add eggs and beat well. Add extracts to milk in a measuring cup and mix together. Mix flour and baking powder together in seperate bowl. Add flour and milk mixture to creamed mixture alternately, ending with flour. Bake in a greased and floured 10 inch tube pan for 25 minutes at 275 degrees, then raise temperature to 350 degrees and bake for 35 minutes more. Let cool in pan, then remove from pan to serving platter and punch holes in cake with a toothpick. Add glaze (see below).
2
For glaze:
Mix all ingredients in a saucepan and bring to boil. Boil for two minutes, then drizzle over cake.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy