2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs, well beaten
3 c. all-purpose flour
1/2 tsp. baking powder
1 c. milk
1 tsp. coconut extract
1 tsp. rum extract
1 tsp. butter extract
1 tsp. lemon extract
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 and bake at 325 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes (test for doneness). Add glaze if desired. Cool in pan about 10 minutes before turning out.

SIX FLAVOR GLAZE:

1 c. flour
1/2 c. water
1 tsp. each coconut, rum, butter, lemon, vanilla & almond extract

Combine ingredients in heavy saucepan. Bring to boil. Stir until sugar melted. Pour over hot cake.

(Lt. Col. A1) Nursing Service