2 sticks butter
1/2 c. vegetable 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. rum flavoring
1 tsp. butter extract
1 tsp. lemon extract
1 tsp. vanilla extract
Glaze

Cream butter, shortening and sugar until light and fluffy. Add eggs, which have been beaten until thick and lemon colored (about 5 minutes). Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased 10 inch tube pan and bake at 325 degrees for about 1 1/2 hours or until cake tests done. Add glaze if desired or cool in pan about 10 minutes before turning out on rack to cool. Yield one 10 inch tube cake.

GLAZE:

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

Combine ingredients in heavy saucepan. Bring to a boil and stir until sugar is melted; then spoon very slowly over hot cake in pan. Let set until cake is cool. Yield enough glaze for a 10 inch tube cake.