1 c. soft butter
1/2 c. shortening, Crisco lard
3 c. sugar
5 eggs
3 1/4 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. slat
1 c. milk
1 tsp. vanilla
1 tsp. lemon
1 tsp. rum
1 tsp. coconut

Cream butter and sugar and shortening. Gradually add each egg and beat well.

Combine flour, baking powder, salt; add to cream mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings.

Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes. Cook 10 minutes. Spoon on hot glaze over warm cake.

GLAZE:

1/2 c. sugar
1/3 c. water
1/2 tsp. almond

Bring to a boil and pour over warm cake.