2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs
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

Cream butter, shortening and sugar until light and fluffy. Beat in eggs to form lemon colored mixture. Combine flour, baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon into 10 inch tube pan. Bake at 325 degrees for 1 1/2 hours or until cake test done. Cool in pan 10 minutes before turning out. Add glaze.

GLAZE:

1 c. sugar
1/2 c. water
1 tsp. each of 5 extracts

Combine all ingredients in heavy saucepan. Bring to boil and stir until sugar melts. Pour 1/2 over cake while still in pan. Pour remaining glaze on cake after removing from pan.