1/2 c. Crisco, solid type
1 stick butter
3 c. sugar
5 eggs
3 c. all purpose flour
1/2 tsp. baking powder
1 c. milk
1 tsp. each: vanilla extract, coconut extract, lemon extract, rum extract, butter extract and almond extract

Cream together Crisco and butter. Gradually add the sugar, beating until fluffy. Then add the eggs, one at a time, beating well as each one is added. Mix the flour and baking powder together. Add it to the mixture, alternating with the milk. Add the extracts, mixing well. Bake at 325 degrees for 1 1/2 hours in a greased tube - type pan. Make glaze (recipe follows) while the cake is baking.

GLAZE:

1 c. granulated sugar
1/2 c. hot water
1 tsp. each: vanilla extract, coconut extract, lemon extract, rum extract, butter extract and almond extract

Mix together in a small sauce pan stirring until it comes to a boil. When cake is done, remove it from the pan, poke holes in it with a toothpick and pour 1/2 the glaze mixture over the top (where holes have been poked). Turn the cake over, poking more holes and pour over the rest of the glaze. Serve plain or with ice cream.