2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs, well beaten
3 c. flour
1/2 tsp. baking powder
1 c. milk
1 tsp. coconut flavor
1 tsp. rum extract
1 tsp. butter flavor
1 tsp. lemon extract
1 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 and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into prepared 10" tube pan or angel food pan. Bake in a 325 degree oven for 1 1/2 hours.

FIVE FLAVOR GLAZE:

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

Combine ingredients in a heavy saucepan. Bring to boil; stir until sugar is melted. Pour one half of the glaze while the cooled cake is in Bundt pan and the other half when removed.