Cakes
Five-Flavor Pound Cake Serves 12 1 cup butter at room temperature ½ cup Parkay margarine at room temperature 3 cups sugar 5 eggs at room temperature 3½ cups cake flour 1 teaspoon baking powder 1 cup milk 1 teaspoon coconut flavoring 1 teaspoon rum flavoring 1 teaspoon vanilla flavoring 1 teaspoon butter flavoring 1 teaspoon lemon flavoring Wilton cake release
Cream butter, margarine, and sugar in mixer. Add eggs one at a time, beating until each is blended. In a separate bowl, sift flour and baking powder three times. Add the flour mixture to the butter/sugar mixture alternately with the milk. Add flavorings and beat on medium speed for 3 to 5 minutes. Apply Wilton cake release to baking pans. The recipe generously fills a tube pan or two 9” x 5” x 3” loaf pans. Bake at 325 degrees for approximately an hour and 15 minutes. Adjust the time according to the size of pan. Cool in pan 10 minutes before cooling on a wire rack for 15 additional minutes. Adapted from recipe from Marci Dennard Julia Ariail
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