Servings: 16
Instructions:
Preheat oven to 325 degrees F (160 C). Lightly grease or coat with non-stick cooking spray a 10-inch bundt or tube pan.
In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy. Add eggs and beat until smooth. In a small bowl, combine flour and baking powder; mix well and set aside. Combine milk with extracts and flavors. Add flour mixture to creamed mixture alternating with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared cake pan.
Bake in preheated 325 degrees F (160 C) oven 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; invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.
Six Flavor Glaze
Ingredients:
1/2 cup granulated sugar
1/4 cup water
1/2 tsp. coconut flavor
1/2 tsp. rum extract
1/2 tsp. butter flavor
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
1/2 tsp. almond extract
To Make The Glaze:
Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved.
Source: DianasDesserts.com
Date: October 22, 2001