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1 cup sugar
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½ cup water
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½ teaspoon each: vanilla, lemon, rum, almond, and coconut extracts
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
2. Cream the Fats and Sugar
In a large mixing bowl, beat the butter and shortening together until smooth and creamy. Gradually add the sugar, beating well until light and fluffy (about 3–5 minutes).
3. Add the Eggs
Beat in the eggs one at a time, mixing well after each addition.
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet and Dry
Add the flour mixture to the creamed mixture alternately with the milk, starting and ending with flour. Mix until just combined — do not overmix.
6. Flavor Boost
Stir in all five extracts: vanilla, lemon, rum, almond, and coconut. Mix until incorporated.
7. Bake
Pour the batter evenly into the prepared pan. Bake at 325°F for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
