“I got this recipe from my aunt many years ago. It is the best, most unique tasting cake ever. All of my friends rave about it and request it.” - by Cora Stewart
Ingredients
Adjust Servings
Original recipe yields 1 - 10 inch tube pan
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line with parchment paper. Grease the parchment paper. Sift flour, salt and baking powder together and set aside.
- In a large bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Add 1 teaspoon rum extract and 1 teaspoon coconut extract. Add flour mixture alternately with milk and evaporated milk. Mix until smooth.
- Pour batter into 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted into cake comes out clean. Cool.
- Make the glaze: in a saucepan, combine 1 cup sugar, 1/2 cup water, 1 teaspoon rum extract, 1 teaspoon coconut extract and 1 teaspoon almond extract. Bring to a boil, stirring constantly. Use a toothpick to pierce all over the top of the cake. Pour the glaze over the cooled cake and allow it to soak in.
Nutrition
Amount Per Serving (14 total)
- Calories
- 545 cal
- 27%
- Fat
- 23.4 g
- 36%
- Carbs
- 79.1 g
- 26%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"At first I wasn't sure if maybe I would ruin the cake by adding the sugar/water solution. Fearful that my dessert would become "soggy cake," I only added half of the mix. Next time, I'll know ..." See morebetter--add it all! It truly makes it a wonderful, unique dessert!"
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