2 sticks butter
1/2 c. shortening
3 c. sugar
5 eggs, well beaten
3 c. all purpose 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
Six Flavor Glaze (recipe follows)

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 greased and floured 10 inch tube or bundt pan and bake at 325 degrees 1 1/2 hours or until cake tests done. Pour glaze over cake while hot; let set 10 minutes and remove from pan. Cool completely.

Six flavor glaze:

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 heavy saucepan. Bring to boil; stir until sugar is melted. Slowly pour over hot cake in pan.