2 sticks butter
1/2 c. shortening
3 c. sugar
5 eggs, well beaten
3 c. sifted flour
1/2 tsp. baking powder
1 c. milk
1 tsp. coconut extract
1 tsp. butter extract
1 tsp. rum extract
1 tsp. lemon extract
1 tsp. vanilla extract

Cream butter, shortening and sugar until fluffy. Add eggs. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings.

Bake in greased and floured bundt pan until done (1 1/2 hours at 325 degrees). Add glaze to hot cake and cool in pan for 10 minutes before turning out on rack to cool.

SIX FLAVOR GLAZE:

1/2 c. sugar
1/4 c. water
1/2 tsp. coconut extract
1/2 tsp. butter extract
1/2 tsp. rum extract
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Put all ingredients in pan and bring to a boil. Stir until sugar is melted. Pour over warm cake in pan.