1 cup butter or margarine
½ cup vegetable shortening
3 cups sugar
5 eggs, well beaten
3 cups all-purpose flour
½ teaspoon baking powder
1 cup milk
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 10-inch tube pan. In a large bowl mix the butter, shortening and sugar until light and fluffy. In a small bowl beat the eggs until lemon colored. Add to the butter mixture. In a large bowl combine the flour and baking powder. Add to the butter mixture alternately with the milk. Stir in the flavorings. Spoon the mixture into the prepared pan and bake for 1 hour and 30 minutes or until the cake tests done. Add glaze (see below) if desired or cool in the pan for about 10 minutes before turning out. Yield: 15 to 20 servings

Glaze:
1 cup sugar
½ cup water
1 teaspoon coconut extract
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon vanilla extract

In a saucepan combine all of the ingredients and bring to a boil. Pour over the hot cake in the pan. Let the cake sit in the pan until cool.

(From Recipes from Miss Daisy’s)