1 c. soft butter
3 c. sugar
3 1/4 c. flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. rum extract
1/2 c. shortening
5 eggs
1/2 tsp. baking powder
1 c. milk
1 tsp. lemon extract
1 tsp. coconut extract

Cream butter, shortening and sugar. Beat well at medium speed. Add egg, one at a time. Combine dry ingredients and add alternately with milk. Stir in flavorings; bake at 325 degrees for 1 hour 30 minutes in 10-inch greased and floured tube pan. Cool 10 minutes, remove from pan. Cool on wire rack. Spoon glaze over warm cake.

GLAZE:

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

Combine water and sugar; bring to boil. Add extract.