2 sticks butter
1/2 c. Crisco
3 c. sugar
5 eggs, room temperature
3 c. plain flour
1/2 tsp. baking powder
1 c. milk
1 tsp. each coconut, rum, butter, lemon, and vanilla flavorings
1/2 c. chopped pecans

Mix as for any pound cake. Grease and flour 10 inch tube pan and sprinkle pecans on bottom. Pour batter over nuts. Bake at 325 degrees for 1 hour and 15 minutes. Remove from oven and have the following glaze ready to pour over hot cake: 1/2 c. water, less 2 tbsp. 1 tsp. almond and 1 of each above flavoring

Leave in pan to cool or take it out.