2 sticks butter
1/2 c. Crisco shortening
3 c. sugar
5 eggs, well beaten
3 c. plain flour
1/2 tsp. baking powder
1 tsp. each: vanilla, lemon, coconut, rum and butter flavoring
1 c. milk

Cream butter, shortening and sugar until light and fluffy; add beaten egg. Combine flour and baking powder; add to cream mixture alternately with milk. Stir in each flavoring. Spoon into prepared Bundt pan.

Bake at 325°F for about 1 1/4 hours. Cool.

Glaze:

1 c. sugar
1/2 c. water
1 tsp. 5 flavors

Combine ingredients in heavy saucepan. Bring to a boil; stir until sugar is melted. Pour on 1/2 of glaze while cake is in Bundt pan and other 1/2 when removed.