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How to make it

  • Blend butter and shortening together well. Gradually add sugar. Cream until fluffy.
  • Add eggs one at a time,beating well after each addition.
  • Add extracts.
  • Sift together dry ingredients and add to mixture alternately with milk,starting and ending with flour mixture.
  • Pour batter into a greased and floured 12-cup tube or bundt pan.
  • Bake at 325 degrees for 1 hour and 15 minutes.
  • Glaze:
  • In a small saucepan,stir water and sugar together and bring mixture come to a boil.
  • Remove from heat. Cool slightly and add almond extract.
  • Pour over cake while still warm then cool completely.
  • Suggestion(s):
  • Add 1/4 - 1/2 cup coconut or pineapple rum to glaze along with almond extract.
  • Let cake cool 10-15 minutes. Pour half of glaze over cake while still in pan. Turn cake out then pour on the rest of the glaze.

Reviews & Comments 4

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    " It was excellent "
    tannzzi ate it and said...
    Sounds Very Good, Thanks for posting the Recipe, I have Bookmarked it!
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Wow I'm in agreement with Ahmed and Sunny, you have my 5 also. Thanks for sharing. Great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    sunny ate it and said...
    Can you just use rum instead of rum extract?
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    I have just made a similar one yesterday but I used pineapple buttercream frosting. Yours seems to be better.Thanks for sharing.
    Was this review helpful? Yes Flag

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