This is the recipe for one of our favorite cakes. It’s Watkins 5 Flavor Cake, created so that the Watkin’s Co could sell more of it’s extracts. This is a great cake. They also suggest making a 6 Flavor Glaze, though we think its overkill and just dust it with sugar. I’ll be making one of these tonight.

5 Flavor Cake
1 cup/250 mL (2 sticks) butter softened
1/2 cup/125 mL vegetable shortening
3 cups/750 mL sugar
5 eggs, beaten until lemon-colored
3 cups/750 mL all-purpose flour
1/2 tsp/2.5 mL WATKINS Baking Powder
1 cup/250 mL milk
1 tsp/5 mL WATKINS Coconut Extract
1 tsp/5 mL WATKINS Rum Extract
1 tsp/5 mL WATKINS Butter Extract
1 tsp/5 mL WATKINS Lemon Extract
1 tsp/5 mL WATKINS Original Double-Strength Vanilla

Cream together the butter, shortening, and sugar in large mixing bowl until light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour and baking powder; mix well and set aside. Combine milk and extracts. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a greased 10-inch/25-cm tube (angel food cake) pan. Bake at 325°F/165ºC for 1-1/2 to 1-3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack, invert again. Place waxed paper under rack and dust with powdered sugar when cool.