Five Flavor Pound Cake

This is my all time favorite pound cake. You can find the recipe here or at http://www.allrecipes.com/. I would never have thought anything that would mix 5 extracts together would taste this good but it does. The only extract that the original recipe on allrecipes calls for that I changed was rum. I do not care for rum so I substituted this with butter extract, which I thought worked well. The finishing glaze on the cake is wonderful. It gives it a little crunch and even more flavor, if that is even possible. One problem I seem to have with this cake that I cannot figure out is that when I pop it out of the bundt pan the sides have little light colored dots!!! I thought perhaps it was because I floured the bundt pan and it might be extra flour but I also baked this without flouring the pan and it still had dots on the sides. Does anyone have any idea why this might be happening???? Either way, it is a great cake and if you decide to give it a try I don't think you will be disappointed. Enjoy!!!!

1 cup butter, softened

1/2 cup shortening

3 cups white sugar

5 eggs, beaten

3 cups all purpose flour

1/2 tsp baking powder

1 cup milk

1 tsp coconut extract

1 tsp lemon extract

1 tsp rum extract (I used butter)

1 tsp almond extract

1 tsp vanilla extract

Glaze

1/2 cup white sugar

1/4 cup water

1/2 tsp coconut extract

1/2 tsp lemon extract

1/2 tsp rum extract (I used butter)

1/2 tsp almond extract

1/2 tsp vanilla extract

Preheat over to 325 degrees. Grease and flour a 10 inch tube pan (or bundt pan). In a small bowl combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon of the 5 extracts you are using; set aside.

In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.

Bake for 1 1/2 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of HOT cake. Cool completely.

To make Five Flavor Glaze: In a small saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of the 5 extracts you are using. Bring to a boil stirring until sugar is dissolved.

This cake will yield approximately 14 servings.