6 Flavor Pound Cake
4 cups sugar, divided
2 sticks butter
1 stick margarine
1 1/2 teaspoons vanilla, divided
1 1/2 teaspoons coconut extract, divided
1 1/2 teaspoons almond extract, divided
1 1/2 teaspoons lemon extract, divided
1 1/2 teaspoons rum extract, divided
1 1/2 teaspoons butter extract, divided
5 eggs
3 cups all-purpose flour
1 cup evaporated milk
1/2 teaspoon baking powder
1/2 cup water
Preheat oven to 300. In bowl, combine 3 cups sugar, butter and margarine. Beat with mixer until creamy. Add 1 teaspoon vanilla, 1 teaspoon coconut extract, 1 teaspoon almond extract, 1 teaspoon lemon extract, 1 teaspoon rum extract and 1 teaspoon butter extract. Add flour, baking powder and evaporated milk. Blend until well mixed. Pour into floured tube pan. Bake for 1 1/2 to 2 hours. In saucepan, combine 1 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon coconut extract, 1/2 teaspoon almond extract, 1/2 teaspoon lemon extract, 1/2 teaspoon rum extract and 1/2 teaspoon butter extract. Cook until sugar dissolves. Cool. Pour over hot cake.