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Tuesday, September 2, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

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FIVE-FLAVOR POUND CAKE
Desserts
Contributed by: Dana Prillaman
Ingredients:
  • For the cake:
  • 2 sticks butter at room temperature
  • 1â�„2 cup shortening or 1 stick butter at room temperature
  • 3 cups sugar
  • 5 eggs, well beaten
  • 3 cups all-purpose flour
  • 1â�„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
  • For the glaze:
  • 1 cup sugar
  • 1â�„2 cup water
  • 1 tsp. coconut
  • extract
  • 1 tsp. rum extract
  • 1 tsp. butter extract
  • 1 tsp. lemon extract
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
For the cake:
Preheat oven to 325 degrees.
Cream butter, shortening and sugar until light and fluffy; add eggs. In a bowl, combine the flour and baking powder; add to creamed mixture, alternating with milk. Stir in the flavorings. Spoon mixture into a greased 10-inch tube pan and bake for 11�2 hours or until cake tests done. Add glaze if desired.

For the glaze:
Bring ingredients to a boil in a saucepan. Remove from heat and pour over hot cake.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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