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1
Preheat oven to 325u00b0F.
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2
Grease a 10-inch tube or Bundt cake pan.
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3
In small bowl, combine flour, baking powder and salt; set aside.
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4
In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
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5
In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
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6
Add eggs one at a time and beat until smooth.
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7
Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
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8
Spoon mixture into prepared pan.
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9
Bake for 1 1/2 hours, or until cake tests done.
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10
Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
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11
Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
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12
Slowly spoon remaining glaze onto top of hot cake.
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13
Cool completely before serving.
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14
To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
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15
Bring to a boil, stirring until sugar is dissolved.
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16
Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
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17
Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.
