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" tube pan and 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. Spread on 6 Flavor Glaze.

6 FLAVOR GLAZE:

1 c. sugar
1/2 c. water
1 tsp. coconut extract
1 tsp. rum extract
1 tsp. butter 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 over hot cake in pan.