ERNIE YOUNG was born in Richmond, Virginia, and now lives in Franklin, Tennessee. Ernie is known as Grammy to her grandchildren. LEXI YOUNG (also in Franklin) was also born in Richmond and is the only granddaughter out of Ernie’s four grandchildren. Ernie shares property with Lexi and her family, so they get to spend a lot of quality time together. They enjoy cooking and baking together and attending church on Sundays. This cake is a longtime family favorite, and Ernie receives many requests for it as an honoree’s birthday cake of choice.
CAKE:
½ cup vegetable shortening, plus extra to prepare pan
1 cup (2 sticks) butter, softened
3 cups sugar
5 large eggs, well beaten
3 cups all-purpose flour, plus extra to prepare pan
½ teaspoon baking powder
1 cup milk (whole or 2 percent)
1 teaspoon coconut extract
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon rum flavoring
GLAZE:
1 cup sugar
1 teaspoon almond extract
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon rum flavoring
1 Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan.
2 TO MAKE THE CAKE, in a large bowl cream the butter, shortening, and sugar until light and fluffy. Add the eggs and beat until thick and lemon colored, approximately 5 minutes.
3 In a medium bowl combine the flour and baking powder. Alternately add the flour mixture and the milk to the butter mixture. Stir in the coconut, butter, lemon, and vanilla extracts and the rum flavoring.
4 Pour the mixture into the pan and bake 90 minutes or until cake tests done. Remove from the oven and set the pan on a wire rack. Poke a few holes in the cake while it’s still warm and before adding the glaze.
5 TO MAKE THE GLAZE, in a heavy saucepan combine the sugar, almond, butter, lemon, and vanilla extracts, and the rum flavoring. Bring to a boil over medium heat and stir until the sugar has melted. Spoon over the warm cake while it is still in the pan. Let the cake sit until it is cool. Once cool, invert to a serving platter. Slice and serve.
MAKES 10 TO 12 SERVINGS.