WEEKEND BONUS RECIPE - 5 FLAVOR POUND CAKE

I think most of us have one special cookbook that we turn to for delicious recipes. Mine is a First Baptist Church (Eagle Lake, Florida) cookbook made in 1983. How I have held on to that book for so long I do not know. It has the most wonderful recipes in it.

This particular recipe comes from that cookbook and is fabulous! There are 5 different extracts in it and I swear with each bite you can taste a different flavor. I can still remember how wonderful it tasted the very first time I ate a piece of it. Heaven!!

The recipe calls for a tube pan, but I have a friend who makes hers in a regular loaf pan. (I presume she uses several loaf pans to do it).


HER WAY: 5 FLAVOR POUND CAKE

2 sticks of butter, softened
1/2 cup of Crisco (in the can - not liquid)
3 cups of sugar
5 eggs, well beaten
3 cups regular all-purpose flour
1/2 tsp. baking powder
1 cup of milk
1 tsp of each five extracts: coconut, rum, butter, lemon & vanilla


Cream butter, Crisco and sugar until light and fluffy. Add well beaten eggs and blend. Combine flour, baking powder and add to creamed mixture, alternating with milk. Stir in the five extracts. Spoon into a well greased and floured 10 inch tube pan. Bake at 325 degrees for 1.5 hours until cake tests done. Let remain in pan until pan is cool enough you can place hands on it, then flip cake over and cover with the following glaze:

GLAZE:

1 cup of sugar
1/2 cup of water
1 tsp each of: coconut, rum, butter, lemon, vanilla & almond extracts

Mix all together and boil until sort of thick. Spoon over cake.


**NOTE** Did you notice that the glaze actually had 6 extracts in it? Oh well, I present the recipe as it is written in the book. Why mess with perfection?