Ingredients
The following ingredients have 18 Servings
- 1 cup butter (at room temperature, no substitutions)
- ½ cup solid vegetable shortening
- 3 cups granulated sugar
- 6 large eggs (at room temperature)
- 3 cup all-purpose flour (sifted then measured correctly)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 teaspoon butter extract
- ½ cup sugar
- ¼ cup butter (not margarine)
- ½ teaspoon each vanilla extract, almond extract, coconut extract, rum extract, & butter extract
- 1 tablespoon water
Instruction
- Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
- Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
- In the bowl of an electric mixer, cream butter, shortening, and sugar until fluffy. Stop mixer and scrape sides. Mix again.
- Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again.
- Next, stir the extracts into the milk. Then combine the salt and baking powder with the flour. Alternately add the flour mixture and the milk mixture to the creamed sugar mixture beginning and ending with the flour. Stop the mixer and scrape the sides. Mix until well combined.
- Pour batter into your prepared pan. Smooth the top.
- Bake at 325°F for 75 to 85 minutes or until done.
- Carefully insert a cake tester into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. As well, the internal temperature of the cake will be 200°F when fully cooked.
