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1 tsp. baking powder 1 c. milk 1 tsp each: rum extract butter extract coconut extract * vanilla extract lemon extract
Cream butter, shortening, sugar until very light and fluffy. Beat eggs until lemon color; add to creamed mixture. Sift flour and baking powder together. Add flour and milk alternately in three portions. Stir in flavorings. Bake in greased tube pan at 350 degrees Fahrenheit for approximately lVz hours.
Glaze
1/4 c. water 1/2 c. sugar 1/2 tsp. each: rum extract, coconut extract, butter extract, vanilla extract, lemon extract, almond extract
Bring to boil and boil until sugar is dissolved. Pour over hot cake. Cool in pan. Tip: Sometimes this can can be tricky. I find using large or extra large eggs does better. The flavor will be enhanced if the cake is allowed to age a day or so before cutting.
Lemon Ice Box Pie
4 eggs 1 c. sugar 1/2 c. lemon juice 1T. grated lemon rind dash of salt 2 c. whipping cream vanilla wafer crumbs
Beat egg yolks until lemon color. Add salt, sugar, and lemon juice. (Reserve 2 tsp. sugar to add to cream before whipping.) Beat egg whites until they form stiff but not dry peaks. Whip cream. Fold whites
and cream into yolk mixture. Line 9inch pan with waxed paper. Cover bottom with vanilla wafer crumbs. Pour lemon mixture over crumbs. Sprinkle crumbs over top. Cover and freeze until ready to use.
Cranberry Split Mold
2/3 c. sugar 4 T. (4 envelopes) unflavored gelatin 3V2 c. boiling water 1 can (6 oz.) frozen lemonade concentrate
1 can (6 oz.) frozen cranberry juice cocktail concentrate 1 c. frozen chopped peach slices, well drained 1 container (4 oz.) frozen whipped topping, thawed.
In medium bowl, combine sugar and gelatin., Add boilingwater and 1 stir until gelatin is dissolved. Add frozen lemonade and cranberry juice concentrates. Stir to mix thoroughly. Add enough gelatin mixture to peach chunks to make 2Vz cups. Chill until slightly thickened. Set remaining gelatin aside at room temperature. When peach-gelatin mixture is slightly thickened, pour into a tall 6-cup mold. Refrigerate. Chill remaining gelatin mixture until slightly thickened. Fold in thawed whipped topping. Pour into mold. Chill overnight. Unmold and serve with toasted frozen pound cake slices.
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