Seven flavor pound cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | BUTTER |
| 1 | cup | VEGETABLE OIL |
| 3 | cups | SUGAR |
| 5 | eaches | EGGS, BEATEN |
| 3 | cups | FLOUR |
| ½ | teaspoon | BAKING POWDER |
| 1 | cup | MILK |
| 1 | cup | SUGAR |
| ½ | cup | WATER |
| 1 | teaspoon | RUM FLAVORING |
| 1 | teaspoon | COCONUT FLAVORING |
| 1 | teaspoon | BUTTER FLAVORING |
| 1 | teaspoon | RUM FLAVORING |
| 1 | teaspoon | BUTTER FLAVORING |
| 1 | teaspoon | COCONUT FLAVORING |
| 1 | teaspoon | LEMON FLAVORING |
| 1 | teaspoon | VANILLA FLAVORING |
| 1 | teaspoon | MAPLE EXTRACT |
| 1 | teaspoon | ALMOND EXTRACT |
| 1 | teaspoon | LEMON FLAVORING |
| 1 | teaspoon | VANILLA FLAVORING |
| 1 | teaspoon | MAPLE EXTRACT |
| 1 | teaspoon | ALMOND EXTRACT |
Directions
CAKE
DRIZZLE
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.