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 flavor
1 tsp. rum extract
1 tsp. butter flavor
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-inch tube pan (the Bundt pan must be 10 inch or hold 12 cups; an Angel Food pan may also be used), 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.

GLAZE:

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

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