3 c. sugar
1 c. softened butter
1/2 c. shortening
5 lg. eggs
1 tsp. vanilla extract
1 tsp. coconut extract
1 tsp. almond extract
1 tsp. lemon extract
1 tsp. rum extract
1 tsp. vanilla butternut extract
3 c. sifted flour
1/2 tsp. baking powder
1 c. evaporated milk

Cream sugar, butter and shortening at medium speed of electric mixer. Add eggs, one at a time, beating well after each. Add extracts, one at a time, mixing thoroughly after each addition.

Combine flour and baking powder; add alternately with milk, blending well at low speed. Pour into greased and floured 10 inch tube pan. Bake at 300 degrees for 1 hour 45 minutes. Pierce top of cake with toothpick. Pour SIX FLAVOR GLAZE over warm cake before removing from pan. Let stand 15-20 minutes and turn onto plate. Cool completely.

SIX FLAVOR GLAZE:

1 c. sugar
1/2 c. water
1/2 tsp. each extract used in pound cake

Combine all ingredients in saucepan. Cook over low heat stirring constantly until sugar melts. Cool.