Recipe: Six Flavor Cake

by Ann Nutting, beautiful cousin living in Berkeley

Six Flavor Cake

1 1/2 cup butter, softened
3 cups sugar
5 large eggs, beaten
3 cups flour
1/2 tsp baking powder
1 cup milk
1 tsp coconut extract
1 tsp rum extract
1 tsp butter extract
1 tsp lemon extract
1 tsp vanilla extract
1 tsp almond extract

Cream butter, then add in sugar and cream until smooth. Add in eggs.
Combine flour and baking powder and set aside.
Combine milk with flavorings.
Add half of milk mixture to butter mixture and blend well.
Add half flour mixture to this new butter mixture, and blend.
Add second half of milk, repeat.
Add last half of flour, blend well.

Bake in greased and floured bundt pan at 325 degrees F. for about 90 minutes (test). Cool for 10 minutes when done, then take out and put on was paper. Top with 6-flavor glaze, below.

Six Flavor Glaze

In a small saucepan, mix 1/2 tsp of each of the flavorings listed in recipe above with 1/2 cup sugar and 1/4 cup water. Bring to a boil and stir constantly until the sugar is dissolved. Pour slowly over cake when done.