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

Cream butter and shortening until light and fluffy. Beat eggs separately until thick and lemon colored (about 5 minutes). Add eggs.

Combine flour and baking powder; add to creamed mixture, alternating with milk. Stir in flavorings. Spoon mixture into greased 10 inch tube pan and bake at 325 degrees for 1 1/2 hours or until cake tests as done. Add glaze if desired or cool in pan about 10 minutes, before turning onto a rack.

GLAZE:

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

Combine all ingredients in heavy saucepan. Bring to a boil and stir until sugar is melted. Spoon very slowly over hot cake and let cool.