1 1/2 c. (3 sticks) butter
1 tbsp. Crisco
3 c. sugar
5 lg. eggs
3 c. sifted, plain flour
1/2 tsp. salt
1/2 tsp. baking powder
1 c. milk
1 tsp. vanilla extract
1 tsp. coconut extract
1 tsp. almond extract
1 tsp. rum extract
1 tsp. lemon extract
1 tsp. butter extract

Cream butter and Crisco. Add sugar and cream together until fluffy. Beat in eggs, one at a time. Sift together flour, salt and baking powder. Add flour mixture alternately with milk and extracts, ending with flour. Bake in a large, greased tube pan at 325 degrees for 1 1/2 hours.

For the glaze, mix 1 cup sugar, 1/2 cup water and 1 teaspoon of each extract (except 1/2 teaspoon of rum extract) in a pan. Cook over low heat on top of stove until sugar dissolves. Pour over hot, baked cake.

Remove cake from pan 2 to 3 minutes after removing from oven.