If you ever dropped by my mother’s home, then you probably have had this cake. Margaret always had hot coffee and some type of homemade treat for anyone visiting. Her door was always open. I remember my cousin, Mary Jo, would drop by on Wednesdays, her sisters on Tuesday, and Thursdays, and her best friend, Myrtis, on Mondays. The days and the visitors would vary from time to time, but the hot coffee and a homemade treat were always the same.
My Parents: Margaret and Pleasant Adley
Sweet note from Mom’s best friend, Myrtis.
“Patti, I love your blogs, especially about food. Margaret must be looking down from heaven and loving that you are so much like her. I was always a little envious of her natural ability to be sweet and loving to everyone, and to make EVERYONE feel so at ease at her house. Love you so much, Myrtis”
Five Flavor Cake
2 sticks butter
1/4 cup shortening
3 cups sugar
5 eggs, well beaten
3 cups all purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut flavoring
1 teaspoon rum extract
1 teaspoon butter flavoring
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream butter, shortening, and sugar until light and fluffy. Add eggs that have been beaten and are lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into prepared 10″ Bundt pan (or 12 cup pan).
Bake at 325 degrees for 1 hour and 30 minutes. DO NOT OVER BAKE. Cool pan exactly 10 minutes before removing from pan.
1 cup granulated sugar
1/2 cup water
1 tsp. each coconut, rum, butter, lemon, vanilla, and almond extracts.
Combine ingredients in heavy saucepan. Bring to boil, stir until sugar is melted.
Pour 1/2 of the glaze on to cake while it is in the Bundt pan cooling and the other half after the take the cake out.