MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Watkins Five Flavour Cake
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
      1 c  (250 ml) Butter
    1/2 c  (125 ml) Shortening
      3 c  (750 ml) White sugar
      5 lg Eggs; beat until lemon color
      3 c  (750 ml) All-purpose flour
    1/2 ts (2.5 ml) Watkins baking
           - powder
      1 c  (250 ml) Milk
      1 ts (5 ml) Watkins Coconut
           - Flavor
      1 ts (5 ml) Watkins Rum Extract
      1 ts (5 ml) Watkins Butter flavor
      1 ts (5 ml) Watkins Lemon Extract
      1 ts (5 ml) Watkins Vanilla
           - Extract

MMMMM---------------------SIX FLAVOUR GLAZE--------------------------
    1/2 c  (125 ml) sugar
    1/4 c  (60 ml) water
    1/2 ts (2.5 ml) Coconut Extract
    1/2 ts (2.5 ml) Rum Extract
    1/2 ts (2.5 ml) Butter Extract
    1/2 ts (2.5 ml) Lemon Extract
    1/2 ts (2.5 ml) Original Double
           - Strength Vanilla
    1/2 ts (2.5 ml) Almond Extract
 
  Six-Flavor Glaze: Combine all ingredients in heavy sauce
  pan. Bring to a boil over medium heat, stirring until sugar
  is dissolved.
  
  In large mixing bowl, cream together the butter, shortening,
  and sugar until light and fluffy. Add eggs and beat until
  smooth.
  
  In large bowl, combine flour and Baking Powder;mix well and
  set aside. Combine mile with Extracts and Flavors. Add flour
  mixture to creamed mixture alternately with milk mixture,
  beginning and ending with flour mixture.
  
  Spoon mixture into a 10" tube pan (angel food cake pan).
  Bake at 325°F/165°C for 1 1/2 to 1 3/4 hours or until cake
  tests done.
  
  Cool in pan on wire rack for 10 minutes. Turn cake out of
  pan onto wire rack; invert again.
  
  Glaze with Watkins Six-Flavor Glaze. Place waxed paper under
  rack to catch glaze drippings. Slowly spoon glaze onto top
  of hot cake and let glaze drizzle down sides of cake. Let
  cool completely.
  
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