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

GLAZE:

1 c. sugar
1 tsp. coconut flavoring
1 tsp. lemon extract
1 tsp. almond extract
1/2 c. water
1 tsp. rum extract
1 tsp. vanilla extract

Mix butter, shortening and sugar until fluffy. Mix in eggs. Add flour to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased and floured 10 inch bundt pan and bake at 325 degrees for 1 1/4 hours or until cake tests done.

Combine 1 cup sugar, 1/2 cup water and flavorings in heavy saucepan. Bring to boil, stir until sugar is melted. Pour on one half of the glaze while cake is in bundt pan and the other half when removed. Brown sugar frosting is optional.