1 c. 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. rum extract
1 tsp. butter extract
1 tsp. lemon extract
1 tsp. vanilla extract

GLAZE:

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

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

GLAZE: Combine and bring to boil. Boil 2 minutes. Pour over hot cake in pan. Let sit in pan until cool.