2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs, well beaten
1 tsp. rum extract
1 tsp. lemon extract
3 c. all-purpose flour
1/2 tsp. baking powder
1 c. milk
1 tsp. coconut flavor
1 tsp. butter flavor
1 tsp. vanilla extract

Cream butter, shortening and sugar until light and fluffy. Add eggs, which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into prepared 10 inch tube pan (the Bundt pan must be 10 inches or hold 12 cups; an angel food pan may also be used). Bake at 325 degrees for 1 1/2 hours or until cake tests done. Add glaze if desired. Cool in pan about 10 minutes before turning out.

GLAZE:

1 c. sugar
1/2 c. water
1 tsp. each: coconut, rum, butter, lemon, vanilla & almond extracts

Combine ingredients in heavy saucepan. Bring to boil, stir until sugar is melted. Pour on 1/2 of the glaze while cake is in Bundt pan and the other half when removed.

Note: You can use any 5 flavors that you wish.