2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 lg. eggs, well beaten
3 c. all-purpose flour
1/2 tsp. baking powder
1 c. milk
1 tbsp. coconut flavor
1 tsp. rum flavor
1 tsp. butter flavor
1 tsp. lemon flavor
1 tsp. vanilla extract
Glaze (recipe follows)

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 flavoring. Spoon mixture into greased 10 inch tube pan. Bundt pan may be used, if it is a 10 inch pan. Bake at 325 degrees for 1 1/2 hours or until cake tests done.

GLAZE:

1 c. sugar
1/2 c. water
1 tsp. each of flavoring

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