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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A traditional southern treat with an island twist. You'll love it. Ingredients:
2 sticks butter |
1/2 cup shortening |
3 cups sugar |
5 eggs |
1 teaspoon rum extract |
1 teaspoon coconut extract |
1 teaspoon vanilla extract |
1 cup milk |
3 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
glaze |
1 cup sugar |
1/2 cup water |
1 teaspoon almond extract |
Directions:
1. Blend butter and shortening together well. Gradually add sugar. Cream until fluffy.
2. Add eggs one at a time,beating well after each addition.
3. Add extracts.
4. Sift together dry ingredients and add to mixture alternately with milk,starting and ending with flour mixture.
5. Pour batter into a greased and floured 12-cup tube or bundt pan.
6. Bake at 325 degrees for 1 hour and 15 minutes.
7. Glaze:
8. In a small saucepan,stir water and sugar together and bring mixture come to a boil.
9. Remove from heat. Cool slightly and add almond extract.
10. Pour over cake while still warm then cool completely.
11. Suggestion(s):
12. Add 1/4 - 1/2 cup coconut or pineapple rum to glaze along with almond extract.
13. Let cake cool 10-15 minutes. Pour half of glaze over cake while still in pan. Turn cake out then pour on the rest of the glaze.
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