2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 lg. eggs, well beaten
3 c. all-purpose flour
1/2 tsp. baking powder
1 c. milk
1 tsp. coconut flavor
1 tsp. rum flavor
1 tsp. butter flavor
1 tsp. lemon flavor
1 tsp. vanilla 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 10 inch tube pan (the bundt pan must be 10# or hold 12 cups; an angel food pan may also be used) and bake at 325 F. for 1 1/2 hours or until cake tests done. Add glaze if desired. Cool in pan about 10 minutes before turning out.

GLAZE:

1 c. sugar
1/2 c. water
1 tsp. each coconut, rum, butter, lemon, vanilla and almond extracts

Combine ingredients in heavy saucepan. Bring to boil, stir until sugar is melted. Pour on 1/2 of the glaze while cake is in bundt pan and the other half when removed.

(No mistake - there is NO SALT in this cake.)