2 sticks butter (1 c.)
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 flavoring
1 tsp. rum extract
1 tsp. butter flavoring
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, baking powder and add to creamed mixture alternately with milk. Stir in flavoring. Spoon mixture into greased and floured 10 inch tube pan. Must be 10 inch (a bundt pan must be 10 inch) or hold 12 cups. 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.