1.Preheat oven to 325 degrees. Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 tsp. each coconut, lemon, rum, butter and vanilla extracts. set aside.
2. 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.
3. Bake 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
4. 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.
Five Flavor Glaze:
In a saucepan, combine 1/2 cup sugar, water and 1/2 tsp. each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (190g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 206 (42%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 48mg||15 %|
|Sodium 440.3mg||15 %|
|Potassium 146.6mg||4 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 66.4g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 491
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