2 sticks butter
1/2 c. vegetable shorting
3 c. sugar
3 eggs, beat well
3 c. all-purpose flour
1 c. milk
1/2 tsp. baking powder
1 tsp. coconut extract
1 tsp. rum extract
1 tsp. butter extract
1 tsp. lemon extract
1 tsp. vanilla extract

Cream butter and shortening with sugar until light and fluffy. Add the already beaten eggs and mix together well. Sift together flour, baking powder; add to mixture, alternating with milk. Stir in flavors. Grease pan. Bake until cake tests done.

GLAZE FOR CAKE:

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

Combine all ingredients in a heavy saucepan. Bring to a boil and stir until sugar is melted. Spoon very slowly over hot cake in the tube pan. Let it cool in pan. Turn out and cover after cool.