1 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs
3 1/4 c. sifted cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. rum flavoring
1 tsp. coconut flavoring
Glaze (recipe follows)

Cream softened butter and shortening; gradually add sugar to mixture, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Put batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until toothpick comes out clean. Cool cake in pan 10 minutes, remove from pan and cool on wire rack.

Spoon hot glaze over warm cake. Let cake cool completely. Yield: one 10 inch cake. Glaze: 1/3 c. water 1/2 tsp. almond extract

Combine sugar and water in a small saucepan. Bring to a boil. Remove from heat; add almond extract.