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Instructions |
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Cream together the butter, shortening and sugar.
Add the eggs, one at a time. (Butter and eggs should
be at room temperature)
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Add the rum and coconut extracts.
Combine all the dry ingredients and add them with the
milk alternately, beginning and ending with the dry
ingredients.
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Bake at 325 degrees in a greased bundt or tube pan
for 90 minutes.
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GLAZE-
Combine the cup of sugar and 1/2 cup of water and
bring them to a boil. Add 1/2 tsp of almond extract.
Pour over the cake
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Originally Submitted
1/22/2015
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