COCONUT-RUM POUND CAKE WITH ALMOND GLAZE

 

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Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs
  • 3 1/4 cups sifted cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 tsp vanilla
  • 1/2 tsp rum flavoring
  • 1/2 tsp coconut flavoring

Directions

  • Beat butter and shortening until creamy. Add sugar and beat about 5 minutes. Add eggs one at a time.
  • Combine dry ingredients and add to butter mixture alternately with the milk. Mix low just to blend. Stir in flavorings. Pour into a greased and floured 10 inch tube pan.
  • Bake 325 1 1/2 hours.

Notes

Categories: Cake  Dessert 
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