Five Flavor Pound Cake

Ingredients

1 1/2  cups butter

3  cups Imperial Extra Fine sugar

5  eggs

3  cups sifted all-purpose flour

1/2  teaspoon salt

1/2  teaspoon baking powder

1  cup whole milk

1  teaspoon vanilla extract

1  teaspoon lemon extract

1  teaspoon rum extract

1  teaspoon coconut flavoring

1  teaspoon butter flavoring

Glaze

1/2  cup water

1  cup Imperial Extra Fine sugar

1  teaspoon vanilla extract

1  teaspoon coconut extract

1  teaspoon lemon extract

1  teaspoon rum extract

1  teaspoon butter flavoring, or extract

1  teaspoon almond extract

Instructions

Preheat the oven to 325 degrees. Flour and grease a 10 inch bundt pan and set aside.

In a mixing bowl cream butter, sugar, then add one egg at a time while creaming.

In a separate bowl, sift flour, salt and baking powder together. 

Alternatively add milk and flour mixture to the creamed ingredients using the mixer on low or cream setting. Stir in all the extracts and flavorings.

Pour batter into the prepared bundt pan. Bake for 1 1/2 hours, or until the cake tester comes out clean.

For glaze, use a heavy saucepan and combine water, sugar and extracts and flavorings. Bring to a boil, be careful not to scrape the sugar around the edges after it starts to boil. Cook until sugar is dissolved, not over 2 minutes.

When the cake is done, use a cake tester or something to poke small holes all over the top of the cake. 

 Pour 1/2 of the glaze on the cake while still in the pan and the cake is still hot. Cool for 10 minutes in a pan. Remove from the pan onto a plate and pour remaining glaze over the cake. Cool completely, letting the glaze soak into the cake before serving.