1/2 c. shortening
3 c. sugar
3 1/2 c. all purpose flour
1 tsp. baking powder
1 tsp. rum flavoring
1 tsp. lemon extract
1 c. butter
1 c. milk
6 eggs
1/2 tsp. salt
1 tsp. coconut flavoring
Almond Icing (recipe follows)

Cream shortening, butter and sugar together. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients, alternately with milk and flavorings, beginning and ending with the dry ingredients. Bake at 325 degrees for 1 hour and 20 minutes to 1 hour and 30 minutes in a 10" greased and floured tube pan.

ALMOND ICING:

1 c. sugar
1 tsp. almond extract
1/2 c. water

Boil all ingredients together for 2 minutes. Pour over warm cake which has been poked with holes. Brush on side.