2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs, well beaten
3 c. flour
1/2 teaspoon. baking powder
1 c. milk
1 teaspoon. coconut flavor
1 teaspoon. rum extract
1 teaspoon. butter flavor
1 teaspoon. lemon extract
1 teaspoon. vanilla flavoring
Cream butter, shortening and sugar until light and fluffy. Add eggs, that have been beaten until lemon colored. Combine flour and baking powder and increase creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into prepared 10-inch tube pan (the Bundt pan should be ten inch or hold 12 cups an Angel Food pan could also be used), and bake at 325 levels for 1 1/2 hrs or until cake tests done. Add glaze if preferred. Awesome in pan about ten minutes before turning out.
1 c. sugar
1/2 c. water
1 teaspoon. coconut flavor
1 teaspoon. rum extract
1 teaspoon. butter flavor
1 teaspoon. lemon extract
1 teaspoon. vanilla flavoring
1 teaspoon. almond extract
Combine ingredients in heavy saucepan. Provide a boil. Stir until sugar is melted. Pour on a single 1 / 2 of the glaze while cake is within Bundt pan and yet another half when cake is taken away.