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.