1 c. butter, soft
1/2 c. Crisco, solid
3 c. sugar
5 eggs
3 1/2 c. cake flour, sifted
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
1 tsp. lemon extract
1 tsp. coconut flavoring
1 tsp. rum flavoring
Glaze recipe follows

Cream butter and shortening gradually. Add sugar beating well at medium speed. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder and salt. Add to creamed mixture, alternately with milk, beginning with and ending with flour mixture. Stir in flavorings. Pour batter in a well-greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 30 minutes. Cool cake in pan 10 minutes. Remove from pan and cool on wire rack. Spoon hot glaze over warm cake, cool completely. Yield: one 10 inch cake.

GLAZE:

1/2 c. sugar
1/3 c. water
1/2 tsp. almond extract

Combine sugar and water in a small saucepan; bring to a boil. Remove from heat, add almond extract.