OMG, did you go this year? Now, I'm just gonna cry! Message me please, I think I am online to stay now....

Just posted this in Cuffs054 give-away cakes thread: THREE FLAVOR POUND CAKE 1/2 cup shortening 2 sticks butter, softened 3 1/2 cups sugar 5 eggs 3 1/2 cups flour 1/2 tsp baking powder 1 cup milk 1 tsp rum flavoring 1 tsp coconut flavoring Glaze: 1/4 cup + 1 TBL water 1 cup sugar 1/2 tsp almond extract Preheat oven to 300°. Grease & flour a Bundt pan (or your mini loaf pans.) Cream together the shortening, butter & sugar. Add the eggs one at a time, beating well after each addition. Whisk together the flour & baking powder. Add the dry ingredients to the shortening mixture alternately with the milk, beginning & ending with the flour. Beat in the rom & coconut flavoring. Pour into the prepared pan & bake 1 1/2 to 1 3/4 hours (less for mini pans.) Don't open the dorr more than necessary. Shortly before the cake is removed from teh oven, make the glaze by bringing the water & sugar to a rolling boil. Remove from the heat & add almond extract. Pour the hot mixture over the hot cake & let stand until cool. Remove from pan.~~ From Necessitites & Temptations. You might like these also. BROWN SUGAR POUND CAKE 1/2 cup coarsely chopped pecans 1 1/2 cups butter, softened 2 cups brown sugar 1 cup sugar 5 large eggs, room temperature 3 cups flour 1/2 tsp baking powder 1 cup milk, room temperature 1 tsp vanilla Grease & flour a 15 cup Bundt pan or 10" tube pan. Sprinkle pecan pieces on bottom of pan (or mini loaf pans.) In a large mixing bowl, cream butter & sugars, mixing well. Add eggs. In a small bowl, combine flour & baking powder. In another small bowl, combine milk & vanilla. Add flour mixture & milk mixture alternately to the creamed mixture. Pour into prepared pan & bake in a preheated 325° oven for 1 1/2 to 2 hours or until a toothpick inserted in the center comes out clean. (Less time for mini pans.) Allow to cool in pan about 30 minutes, then remove.~~ WHIPPING CREAM POUND CAKE 6 eggs, separated 3 cups sugar, divided 1 cup butter 3 cups cake flour, sifted (measure then sift) 1 cup whipping cream 1 TBL vanilla 1 tsp lemon juice Beat whites with 3/4 cup sugar & set aside. Cream together remaining 2 1/4 cups sugar & butter. Add yolks, one at a time, beating well. Add flour, alternating with whipping cream. Add vanilla & lemon jjuice. Fold in egg white mixture. Pour into a greased & floured 10" tube pan. Place in a cold oven & bake at 325° for 1 1/4 to 1 1/2 hours (less for mini pans.)~~ Lemon variation: add 1 tsp lemon extract; glaze with 1/2 cup milk, juice of 1 lemon, 1 1/4 cups sugar. Almond variation: add 1 tsp almond extract; glaze with 1/2 cup powdered sugar, 1/3 cup water, 1/2 tsp almond extract.~~Food for Thought

Glad to know you are home safe!!!

That'll be fine in a bundt. I have a recipe that's not very different for a key lime bundt cake that's T&T and one of the best cakes I've ever made. I made it with freshly squeezed key lime juice. It's from a website that seems to have disappeared, and the same or similar is on many sites, so I don't mind posting it here: Key Lime Bundt Cake Ingredients Cake: 2 Cups extra fine sugar (C&H Baking Sugar) Zest of three key limes, (2 if using limes) finely minced 1 Cup unsalted butter, room temperature 4 eggs 2 yolks 2 Teaspoons vanilla extract 2 Tablespoons key lime juice 1/2 Teaspoon lime oil or lemon extract 1-1/3 Cups heavy cream 3-3/4 Cups all purpose flour 4 Teaspoons baking powder 1/2 Teaspoon baking soda 1/4 Teaspoon salt Key Lime Syrup: 3/4 Cup water 1/2 Cup key lime juice 1-1/2 Cups sugar 1/2 Teaspoon lime oil or lemon extract Cream Cheese Glaze: 8 ounces cream cheese 1 tablespoon unsalted butter 1 tablespoon key lime juice 1/2 teaspoon vanilla 1 tablespoon each, lemon and lime zest, finely minced 1 1/4 - 1 1/2 cups sifted confectioner's sugar Instructions Preheat the oven to 350 F. Spray 12-cup Bundt pan with nonstick cooking spray. Mix together sugar and zest for 2 minute to help release the oils. Add butter to sugar and zest and cream mixture. Blend in eggs, yolks, and extracts on low to blends, scraping bowl. Add in remaining ingredients and blend into a smooth batter. Pour batter into cake pan and bake for 1 hour or until cake tests done. Cake will be lightly golden brown and firm to the touch when you press your fingers on it. While cake is baking make Key Lime Syrup: In a small suace bring all syrup ingredients to a boil and simmer 5 minutes. When cake is done remove from oven and pour all but approximately 1/3 cup of the syrup over cake while still in pan. Pour so syrup goes down sides and around the center tube. Set reserved 1/3 cup syrup aside. Let cake cool for 15 minutes and invert onto serving dish. With pastry brush, coat the top of the cake where glaze didn't reach with the remaining syrup. Let cake cool completely and glaze with Cream Cheese Glaze. Cream Cheese Glaze Directions: Soften cream cheese and cream with butter. Stir in lime juice, vanilla, and lime zest. Fold in confectioner's sugar to make a soft, drippy glaze. If glaze is too thick, thin by stirring in 1 teaspon of hot water at a time until the glaze is at the desired consistency. Drizzle over cooled cake. Allow to set. Yield Serves 12-16 If you haven't worked with glazes much this recipe is made without cream cheese but will coat the top of the cake and drizzle down the sides nicely. Another glaze 1/4 cup butter 3 tablespoons milk 1/2 teaspoon vanilla 2 cups powdered sugar 1 tablespoon key lime juice 1 tablespoon each, lemon and lime zest, finely minced . Melt butter in microwave. Stir in milk, vanilla, key lime juice and zest. Mix well. Add powdered sugar ( may not need all 2 cups). Mix until smooth. Thin with hot water...added 1 teaspoon at a time, mixing well after each addition of hot water, until desired consistency achieved.