2 sticks butter
3 c. sugar
5 eggs, well beaten
3 c. all-purpose four
1 tsp. rum extract
1 tsp. butter extract
1/2 c. Crisco shortening
1/2 tsp. baking powder
1 c. milk
1 tsp. coconut extract
1 tsp. lemon extract
1 tsp. vanilla extract

Cream butter, shortening and sugar until light and fluffy. Add eggs, beaten until lemon colored. Combine flour, baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased tube pan. Bake at 350 degrees for 1 1/2 hours. Add glaze.

GLAZE:

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

Combine all ingredients in saucepan. Bring to boil and stir until sugar is melted, then pour over hot cake in pan. DO NOT punch holes in cake. Let set in pan until cake is cool, about 4 or 5 hours.