- 1 cup butter
- 1/2 cup shortening
- 3 cups white sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 1/2 cup evaporated milk
- 1 teaspoon rum flavored extract
- 1 teaspoon coconut extract
- 1 cup white sugar
- 1 teaspoon rum flavored extract
- 1 teaspoon coconut extract
- 1 teaspoon almond extract
- 1/2 cup water
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line with parchment paper. Grease the parchment paper. Sift flour, salt and baking powder together and set aside.
- In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Add 1 teaspoon rum extract and 1 teaspoon coconut extract. Add flour mixture alternately with milk and evaporated milk. Mix until smooth.
- Pour batter into 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted into cake comes out clean. Cool.
- Make the glaze: in a saucepan, combine 1 cup sugar, 1/2 cup water, 1 teaspoon rum extract, 1 teaspoon coconut extract and 1 teaspoon almond extract. Bring to a boil, stirring constantly. Use a toothpick to pierce all over the top of the cake. Pour the glaze over the cooled cake and allow it to soak in.
05/16/2019
recipepes.com
something different pound cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
