There was an error in this gadget

Thursday, January 9, 2014

Watkins recipe time once again!

long time over due for a recipe! enjoy
Five Flavor Cake
Cake:
1 cup/250 mL (2 sticks) butter or margarine, 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 Pure Vanilla Extract
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/165ÂșC 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 to catch glaze
drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down
sides of cake. Let cool completely. Makes 12 servings.


Glaze:
1/2 cup/125 mL sugar
1/4 cup/60 mL water
1/2 tsp/2.5 mL Watkins Coconut Extract
1/2 tsp/2.5 mL Watkins Rum Extract
1/2 tsp/2.5 mL Watkins Butter Extract
1/2 tsp/2.5 mL Watkins Lemon Extract
1/2 tsp/2.5 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL Watkins Almond Extract
Combine all ingredients in heavy saucepan.
Bring to a boil over medium heat, stirring until
sugar is dissolved.



Hope you like it!

No comments:

Post a Comment