1 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs
3 1/4 c. sifted cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. rum flavoring
1 tsp. coconut flavoring
Glaze (recipe follows)

Cream softened butter and shortening; gradually add sugar to mixture, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into a greased and floured 10" tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan and cool on wire rack.

Spoon hot glaze over warm cake. Let cake cool completely. Yield: 1 (10") cake.

GLAZE:

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

Combine sugar and water in a small saucepan; bring to a boil. Remove from heat; add almond extract. Yield: about 1/2 cup.