Ingredients

Cake

• 2 sticks Butter or margarine
• ¼ cup Vegetable Shortening
• 3 cups Sugar
• 5 Egg beaten
• 3 cups Flour
• ¼ teaspoon Baking Powder
• 1 cup Milk
• 1 teaspoon Coconut Flavor
• 1 teaspoon Rum Extract
• 1 teaspoon Butter Flavor
• 1 teaspoon Lemon Extract
• 1 teaspoon Vanilla Extract

Glaze

• 1 cup Sugar
• ½ cup Water
• 1 teaspoon Coconut Flavor
• 1 teaspoon Rum Extract
• 1 teaspoon Butter Flavor
• 1 teaspoon Lemon Extract
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract

Instructions

1. 1
   Cream butter, shortening and sugar until light and fluffy.
2. 2
   Add eggs, which have been beaten until lemon colored.
3. 3
   Combine flour and baking powder and add to creamed mixture alternately with milk.
4. 4
   Stir in flavorings.
5. 5
   Spoon mixture into prepared 10" tube pan (the bunt pan must be 10" or hold 12 cups, as much food pan may also be used) and bake at 325 degrees for 1 1/2 hours or until cake tests done.
6. 6
   Add glaze if desired.
7. 7
   Cool in pan about 10 minutes before turning out.

Glaze Instructions

1. 1
   Combine ingredients in heavy saucepan.
2. 2
   Bring to boil.
3. 3
   Stir until sugar is melted.
4. 4
   Pour on one half of the glaze while cake is in Bunt pan, and the other half when removed.