| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Bundt, Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1/2 |
c |
Crisco |
| 3 |
c |
Sugar |
| 5 |
|
Eggs |
| 3 |
c |
Flour |
| 1 |
t |
Baking powder |
| 1 |
c |
Milk |
| 1 |
t |
Coconut extract |
| 1 |
t |
Butter extract |
| 1 |
t |
Lemon extract |
| 1 |
t |
Rum extract |
| 1 |
t |
Vanilla |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
t |
Vanilla |
| 1 |
t |
Lemon extract |
| 1 |
t |
Butter extract |
| 1 |
t |
Coconut extract |
| 1 |
t |
Rum extract |
INSTRUCTIONS
Cream together butter or margarine, and Crisco, and sugar. Add eggs,
one at a time, beating well after each. Sift together flour and baking
powder. Add flour and mikl alternately to batter. Add flavorings and
beat well. Bake at 350^F in a bundt pan for 1 hour and 15 minutes. For
GLAZE: Combine sugar, water and flavorings in saucepan. Bring to a
boil. Pour half over the cake while it is still in the pan. Keep other
half warm. When first half of glaze has been absorbed, dump cake out
of pan and pour remaining mixture over cake to keep moist. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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