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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Mark Martin
  • 3 cups all-purpose flour
  • 1â�„2 tsp. baking powder
  • Pinch salt
  • 1 cup milk
  • 1 tsp. coconut extract
  • 1 tsp. lemon extract
  • 1 tsp. rum extract
  • 1 tsp. butter flavor extract
  • 1 tsp. vanilla extract
  • 1 cup butter, softened
  • 1â�„2 cup shortening
  • 3 cups granulated sugar
  • 5 eggs, beaten
Preheat oven to 325 degrees. Grease a 10-inch tube or Bundt cake pan. In a small bowl, combine flour, baking powder and salt; set aside. In a measuring cup, combine the milk and the 5 extracts; set aside. In a mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
Spoon mixture into prepared pan. Bake for 11�2 hours, or until cake tests done.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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