FIVE FLAVOR CAKE



2 sticks butter or margarine

1/2 cup vegetable shortening

3 cups sugar

5 eggs, well beaten

3 cups all-purpose flour

1/2 tsp. Watkins baking powder

1 cup milk

1 tsp. coconut flavor

1 tsp. rum extract

1 tsp. butter flavor

1 tsp. lemon extract

1 tsp. vanilla extract



· Cream butter, shortening and sugar until light and fluffy.

· Add eggs, which have been beaten until lemon colored.

· Combine flour and baking powder and add to creamed mixture
alternately with milk.

· Stir in flavorings.

· Spoon mixture into prepared 10 inch tube pan (a Bundt pan must be
10 inches or hold 12 cups; an angel food pan may also be used) and bake at
325 degrees for 1 1/2 hours or until cake tests done.

· Add glaze if desired.

· Cool in pan about 10 minutes before turning out.



SIX FLAVOR GLAZE



1 cup sugar

1/2 cup water

1 teaspoon each: coconut, rum, butter, lemon, vanilla and almond extracts



· Combine ingredients in heavy saucepan.

· Bring to boil, stir until sugar is dissolved.

· Pour on one half of the glaze while cake is in Bundt pan, and the
other half when removed.