| 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 |
ts |
Baking powder |
| 1 |
c |
Milk |
| 1 |
ts |
Coconut extract |
| 1 |
ts |
Butter extract |
| 1 |
ts |
Lemon extract |
| 1 |
ts |
Rum extract |
| 1 |
ts |
Vanilla |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Lemon extract |
| 1 |
ts |
Butter extract |
| 1 |
ts |
Coconut extract |
| 1 |
ts |
Rum extract |
INSTRUCTIONS
GLAZE
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
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”