If you want a delicious recipe that will be a definite pleaser, this is it. You will likely make many new friends when you prepare and share this recipe with others. This cake is very moist and holds up well. If you cover it with plastic wrap, or store it on a cake plate with a tight fitting cover, it will last for days. Most likely, though, you will not have leftovers of this cake for long.



Here are the ingredients you need to make the Five Flavor Cake. Shop wisely and purchase the best quality ingredients you can - it definitely makes a difference in the finished product. I recommend using better quality gourmet-type extracts, as these are the basis for the wonderful flavor of this cake.

1 cup or 250 mL softened butter (two sticks)

1/2 cup or 125 mL vegetable shortening

3 cups or 750 mL regular white sugar

5 eggs beaten until lemon-colored

3 cups or 750 mL all-purpose flour

1/2 teaspoon or 2.5 mL fresh baking powder

1 cup or 250 mL milk

1 teaspoon or 5 mL Gourmet Coconut Extract

1 teaspoon or 5 mL Gourmet Rum Extract

1 teaspoon or 5 mL Gourmet Butter Extract

1 teaspoon or 5 mL Gourmet Lemon Extract

1 teaspoon or 5 mL Premium Vanilla

This is the six flavor glaze for the cake:

1/2 cup or 125 mL regular white sugar

1/4 cup or 60 mL water

1/2 teaspoon or 2.5 mL Gourmet Coconut Extract

1/2 teaspoon or 2.5 mL Gourmet Rum Extract

1/2 teaspoon or 2.5 mL Gourmet Butter Extract

1/2 teaspoon or 2.5 mL Gourmet Lemon Extract

1/2 teaspoon or 2.5 mL Premium Vanilla

1/2 teaspoon or 2.5 mL Gourmet Almond Extract

Follow these directions carefully for a perfect, moist cake every time:

1. Blend (cream) butter, shortening, and sugar together in a big bowl until the mixture is light and fluffy. Add the eggs and beat well until smooth. Tip: beat eggs separately for at least three minutes before adding to butter, shortening, and sugar.

2. In a small bowl, mix the flour and baking powder, and set aside. Combine the milk together with the extracts.

3. Add the flour mix to creamed butter, shortening, and sugar mix (alternate with milk mix), beginning and ending with flour mix. Spoon this into a greased (and floured) 10-inch angel food cake pan.

4. Bake for 1-1/2 to 1-3/4 hours at 325 F or 165 C or until cake tests done. Cool for ten minutes (use a wire rack). Turn cake out of pan onto wire rack, invert again.

5. Place some waxed paper under the wire rack to catch glaze drippings. Slowly spoon your glaze onto the top of the cake (while still hot) and let the glaze drizzle down the cake. Let the cake cool completely.

For the six-flavor glaze:

Combine the glaze ingredients in a heavy skillet or saucepan. Bring ingredients to a boil over medium heat, stirring until all the sugar is dissolved.

Preparation Tips:

Grease and flour the pan, as the cake is very moist and may break up coming out of the pan if you don't use the flour.

This cake freezes well, so consider making an extra one for enjoyment later.

Makes 12 servings.