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Seven Flavor Pound Cake
3 Cups Sugar
1 Cup Margarine or Butter
1/4 Cup Shortening
5 Eggs
3 Cups All-Purpose Flour
Pinch of Salt
1 teas. Watkins
Baking Powder
1 Cup Milk
1 teas. Watkins Vanilla, Original
Double-Strength
1 teas. Watkins
Lemon Extract
1 teas. Watkins
Rum Extract
1 teas. Watkins
Coconut Extract
1 teas. Watkins
Almond Extract
1 teas. Watkins
Pineapple Extract
1 teas. Watkins
Butter Extract
Glaze:
1 Cup Sugar
1/2 Cup Water
1 teas.Watkins Vanilla, Original Double-Strength
1 teas. Watkins
Lemon Extract
1 teas. Watkins
Rum Extract
1 teas. Watkins
Coconut Extract
1 teas. Watkins
Almond Extract
1 teas. Watkins
Pineapple Extract
1 teas. Watkins
Butter Extract
Cream sugar, margarine and shortening until light and
fluffy. Add eggs one at a time, beating well after each addition, set aside. Sift flour,
salt and baking powder. Add flour mixture alternately with milk and flavorings to sugar
mixture. Pour into greased and floured tube or Bundt pan. Bake at 325 degrees for one
hour. Leave cake in pan to cool.
To prepare glaze: heat sugar and water using low heat
until sugar is dissolved; add Flavorings. While cake is cooling, drizzle glaze over cake.
When completely cool, remove from pan and let stand glazed side up so that the glaze
penetrates. (NOTE: The glaze provides a very potent addition to an already flavorful cake.
You may wish to cut down the amount of flavor used in the glaze.)
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