2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs, well beaten
3 c. flour
1/2 tsp. baking powder
1 c. milk
1 tsp. coconut extract
1 tsp. rum extract
1 tsp. butter flavoring
1 tsp. lemon extract
1 tsp. vanilla extract

Cream first 3 ingredients until light and fluffy. Add eggs, which have been beaten to a lemon color. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings.

Spoon mixture into a prepared 10-inch tube pan (a Bundt pan must be 10 inches or hold 12 cups; an angel food pan may be used). Bake at 325 degrees for 1 1/2 hours or until cake tests done. Add glaze if desired. Cool in pan 10 minutes before turning out.

GLAZE:

1 c. sugar
1/2 c. water
1 tsp. butter flavor
1 tsp. coconut extract
1 tsp. rum extract
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. almond extract

Combine ingredients in heavy saucepan; bring to boil. Stir until sugar is melted. Pour one half of the glaze on cake while still in Bundt pan and the other half on top of cake when removed.