Watkins Five Flavor Cake

1 Cup Butter or Margarine
½ Cup Vegetable Shortening
3 Cups Sugar
5 Eggs, well beaten
3 Cups All-Purpose Flour
½ teas. Watkins Baking Powder
1 Cup Milk
1 teas. Watkins Coconut Extract
1 teas. Watkins Rum Extract
1 teas. Watkins Butter Extract
1 teas. Watkins Lemon Extract
1 teas. Watkins Vanilla, Original Double-Strength

Cream butter, shortening, and sugar until light and fluffy. Add eggs, which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in Watkins Vanilla and flavorings. Spoon mixture into prepared tube pan (bundt pan must hold 12 cups). Bake at 325*F for 1-1/2 hours or until cake tests done. Add glaze if desired. Cool in pan 10 minutes before turning out.

Glaze:
1 Cup Sugar
½ Cup Water
1 teas. Watkins Butter Extract
1 teas. Watkins Rum Extract
1 teas. Watkins Lemon Extract
1 teas. Watkins Vanilla, Original Double-Strength
1 teas. Watkins Almond Extract

Combine ingredients in heavy saucepan. Bring to boil; stir until sugar is melted. Pour one half of the glaze when cake is still in Bundt pan and the other half when removed.

NOTE: You can cut the glaze recipe in half and still have plenty of glaze for your cake. This cake also freezes very well.

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