1 c. butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs
3 c. all purpose flour
1 tsp. baking powder
1 c. milk

Preheat oven to 325 degrees. Cream together butter, shortening and sugar. Add eggs one at a time beating thoroughly after each addition. Sift together flour and baking powder. Add flour mixture alternating with milk, adding flour mixture last. Beat well. Grease and flour tube pan. Bake for 1 1/2 hours. Cool in pan about 10 minutes.

GLAZE:

1 c. sugar
1/2 c. water
1 tsp. each coconut, rum, butter and vanilla flavoring

Combine sugar, water and flavoring in a heavy saucepan. Bring to a boil, stir until sugar is melted. Spoon half of hot mixture over cake before turning out. Keep remaining glaze on low while glaze soaks in. Then turn cake and spoon rest of glaze over cake. Stays moist and freezes well.