–CAKE–
1 c BUTTER 1 ts RUM FLAVORING
1 c VEGETABLE OIL 1 ts BUTTER FLAVORING
3 c SUGAR 1 ts COCONUT FLAVORING
5 ea EGGS, BEATEN 1 ts LEMON FLAVORING
3 c FLOUR 1 ts VANILLA FLAVORING
1/2 ts BAKING POWDER 1 ts MAPLE EXTRACT
1 c MILK 1 ts ALMOND EXTRACT
DRIZZLE
1 c SUGAR 1 ts LEMON FLAVORING
1/2 c WATER 1 ts VANILLA FLAVORING
1 ts RUM FLAVORING 1 ts MAPLE EXTRACT
1 ts COCONUT FLAVORING 1 ts ALMOND EXTRACT
1 ts BUTTER FLAVORING
IN A LARGE BOWL CREAM TOGETHER THE BUTTER, OIL AND SUGAR UNTIL LIGHT AND
FLUFFY. BEAT IN EGGS. COMBINE FLOUR AND BAKING POWDER. STIR FLAVORINGS AND
EXTRACTS INTO MILK. ADD FLOUR MIXTURE TO CREAMED MIXTURE ALTERNATELY WITH
MILK. BEAT AFTER EACH ADDITION. SPOON MIXTURE INTO GREASED AND FLOURED 10
INCH TUBE PAN OR TWO 4 X 8 INCH LOAF PANS. BAKE AT 350 DEG F. FOR ABOUT 1
HOUR OR UNTIL A WOODEN PICK INSERTED IN THE MIDDLE COMES OUT CLEAN. COOL
FOR 10 TO 15 MINUTES IN PAN THEN REMOVE TO WIRE RACK. MAKE SEVEN FLAVOR
DRIZZLE AND POUR OVER COOLED CAKE. TO MAKE DRIZZLE: IN A SAUCEPAN COMBINE
SUGAR, WATER AND FLAVORINGS. HEAT OVER MEDIUM HEAT UNTIL SUGAR IS
DISSOLVED AND MIXTURE IS WARM.
Yields
12 servings