Time 1h40m Number Of Ingredients 21 Steps:
Grease and flour a bundt pan and set aside. Preheat oven to 325 F. In a large bowl, cream together butter, shortening and sugar. Add in eggs, one at a time, being sure to mix thoroughly after each egg. Set aside. In a medium-sized bowl, sift together flour, baking powder and salt. Gradually mix dry ingredients into wet ingredients while alternating with the half n half and buttermilk. (Batter should be fluffy when done mixing) Mix in extracts. Spoon batter evenly into prepared pan. Bake for 1 hour and 15-20 minutes. Remove from oven and let cake cool until pan is warm to the touch. Remove cake from pan and allow to finish cooling on cooling rack. When cake is completely cooled, drizzle on the glaze if using. To make the glaze, combine powdered sugar, extract and 1/2 teaspoon of milk.
Number Of Ingredients 17 Steps:
Preheat oven to 325° F. (If you haven’t calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.) Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray. In the bowl of an electric mixer, cream butter, shortening, and sugar until fluffy. Stop mixer and scrape sides. Mix again. Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again. Next, stir the extracts into the milk. Then combine the salt and baking powder with the flour. Alternately add the flour mixture and the milk mixture to the creamed sugar mixture beginning and ending with the flour. Stop the mixer and scrape the sides. Mix until well combined. Pour batter into your prepared pan. Smooth the top. Bake at 325°F for 75 to 85 minutes or until done. Carefully insert a cake tester into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. As well, the internal temperature of the cake will be 200°F when fully cooked.
Time 1h50m Yield 1 Bundt cake, 12 serving(s) Number Of Ingredients 20 Steps:
Preheat oven to 325°F. Grease a 10-inch tube or Bundt cake pan. In small bowl, combine flour, baking powder and salt; set aside. In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside. In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy. Add eggs one at a time and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan. Bake for 1 1/2 hours, or until cake tests done. Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan). Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings). Slowly spoon remaining glaze onto top of hot cake. Cool completely before serving. To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts. Bring to a boil, stirring until sugar is dissolved. Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients. Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.
Time 2h Yield 14 Number Of Ingredients 19 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside. In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan. Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely. To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.
Time 1h50m Yield 1 cake, 12 serving(s) Number Of Ingredients 20 Steps:
Cream butter and Crisco. Add 3 cups sugar and cream again (10 minutes - minimum). Beat eggs until lemon color - add to mixture. Sift together: flour, baking powder and salt. Alternate milk and 1 tsp all flavorings w/sifted dry ingredients. Pour into a greased and floured 10" tube pan. Bake 325° for 1 ½ hours or until cake tests done or depending on oven. Dissolve glaze ingredients over low heat in a saucepan. Spoon glaze over cake in pan while hot. Let cool in pan. Keep well and it is better after 1st day. NOTE: Put out the butter, Crisco and eggs the night before. The key is that everything is room temperature and you beat the butter, sugar and eggs at least the 10 minutes. After that you only beat enough to mix the dry ingredients.
Yield 14 Number Of Ingredients 16 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan. Sift the flour with the baking powder and salt. Cream butter or margarine, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Mix well. Stir in 1 teaspoon each coconut flavoring, butter flavoring, rum extract, lemon extract, and vanilla extract. Pour batter into prepared pan. Bake for 1 1/2 hours or until cake tests done. In a small saucepan, combine water, sugar, and 1 teaspoon each coconut flavoring, butter flavoring, rum extract, vanilla extract, and almond extract. Boil until the sugar has dissolved completely. Spoon over hot cake. Cool cake.
