Watkins Imitation Coconut Extract 8 oz.
Five-Flavor Cake1 cup/250 mL (2 sticks) butter or margarine,softened1/2 cup/125 mL vegetable shortening3 cups/750 mL sugar5 eggs, beaten until lemon-colored3 cups/750 mL all-purpose flour1/2 tsp/2.5 mL Watkins Baking Powder1 cup/250 mL milk1 tsp/5 mL Watkins Coconut Extract1 tsp/5 mL Watkins Rum Extract1 tsp/5 mL Watkins Butter Extract1 tsp/5 mL Watkins Lemon Extract1 tsp/5 mL Watkins VanillaSix-Flavor Glaze (recipe follows)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 325F/165C for 1-1/2 to1-3/4 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 to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.Six-Flavor Glaze1/2 cup/125 mL sugar1/4 cup/60 mL water1/2 tsp/2.5 mL Watkins Coconut Extract1/2 tsp/2.5 mL Watkins Rum Extract1/2 tsp/2.5 mL Watkins Butter Extract1/2 tsp/2.5 mL Watkins Lemon Extract1/2 tsp/2.5 mL Watkins Vanilla1/2 tsp/2.5 mL Watkins Almond ExtractCombine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved.Makes 12 servings.