Oh this cake comes with a really good story. I posted it here for your amusement and laughter. It is a treasure of a recipe, though. It comes from my friend Holly S.’s grandmother. You WILL want to try this. It is delicious and rich. A sure hit…unless made at high altitude (and without adjusting for high altitude).
2 sticks butter
1/2 c. shortening
3 c. sugar, plus 1 c. sugar for glaze
5 eggs, well beaten
3 c. flour
1/2 t. baking powder
1 c. milk
1 t. coconut extract, plus 1 t. for glaze
1 t. rum extract, plus 1 t. for glaze
1 t. butter extract, plus 1 t. for glaze
1 t. lemon extract, plus 1 t. for glaze
1 t. vanilla extract, plus 1 t. for glaze
1/2 c. water for glaze
Cream butter, shortening and 3 c. sugar ’til light and fluffy. Add eggs, one at a time. Alternate adding dry ingredients and milk. Stir in flavorings (1 t. of each kind)–mixing all together thoroughly.
Pour into greased 10″ tube pan (make sure filling is no more than 3/4 full in the pan). Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes and pour glaze evenly over the top.
Glaze: In a small sauce pan blend together 1 c. sugar, 1/2 c. water and 1 t. each of the flavorings. Boil until sugar is melted and pour over hot cake in pan. Cool in pan for 30 minutes. Turn onto your favorite cake plate and serve.
About Holly
this is one of our favorite cakes! we love the moist rich goodness of it. yuuuummmmmmo!!