Seven Flavor Pound Cake

I know today is suppose to bring you another great crafting article, but I just had to share this amazing recipe!  This is a long time family favorite.  This is great as an alternative to the fruit cake this year!  Straight from Watkins!

Seven Flavor Pound Cake

3 Cups Sugar
1 Cup Margarine or Butter
1/4 Cup Shortening
5 Eggs
3 Cups All-Purpose Flour
Pinch of Salt
1 teas. Watkins Baking Powder
1 Cup Milk
1 teas. Watkins Vanilla Extract
1 teas. Watkins Lemon Extract
1 teas. Watkins Rum Extract
1 teas. Watkins Coconut Extract
1 teas. Watkins Almond Extract
1 teas. Watkins Pineapple Extract
1 teas. Watkins Butter Extract

Glaze:
1 Cup Sugar
1/2 Cup Water
1 teas. Watkins Vanilla Extract
1 teas. Watkins Lemon Extract
1 teas. Watkins Rum Extract
1 teas. Watkins Coconut Extract
1 teas. Watkins Almond Extract
1 teas. Watkins Pineapple Extract
1 teas. Watkins Butter Extract

Cream sugar, margarine and shortening until light and fluffy. Add eggs one at a time, beating well after each addition, set aside. Sift flour, salt and baking powder. Add flour mixture alternately with milk and flavorings to sugar mixture. Pour into greased and floured tube or Bundt pan. Bake at 325 degrees for one hour. Leave cake in pan to cool.

To prepare glaze: heat sugar and water using low heat until sugar is dissolved; add Flavorings. While cake is cooling, drizzle glaze over cake. When completely cool, remove from pan and let stand glazed side up so that the glaze penetrates. (NOTE: The glaze provides a very potent addition to an already flavorful cake. You may wish to cut down the amount of flavor used in the glaze.)