Six-Flavor Glaze: Combine all ingredients in heavy sauce
pan. Bring to a boil over medium heat, stirring until sugar
is dissolved.
In large mixing bowl, cream together the butter, shortening,
and sugar until light and fluffy. Add eggs and beat until
smooth.
In large bowl, combine flour and Baking Powder;mix well and
set aside. Combine mile with Extracts and Flavors. Add flour
mixture to creamed mixture alternately with milk mixture,
beginning and ending with flour mixture.
Spoon mixture into a 10" tube pan (angel food cake pan).
Bake at 325°F/165°C for 1 1/2 to 1 3/4 hours or until cake
tests done.
Cool in pan on wire rack for 10 minutes. Turn cake out of
pan onto wire rack; invert again.
Glaze with Watkins Six-Flavor Glaze. Place waxed paper under
rack to catch glaze drippings. Slowly spoon glaze onto top
of hot cake and let glaze drizzle down sides of cake. Let
cool completely.
