1/2 lb BUTTER OR MARGARINE
1/2 c VEGETABLE SHORTENING
3 c SUGAR
5 EGGS, WELL BEATEN
3 c ALL-PURPOSE FLOUR
1/2 ts BAKING POWDER
1 c MILK
1 ts COCONUT FLAVOR
1 ts RUM EXTRACT
1 ts BUTTER FLAVOR
1 ts LEMON EXTRACT
1 ts VANILLA EXTRACT
1 ts ALMOND EXTRACT
-GLAZE-
1 CUP SUGAR
1/2 CUP WATER
1 ts COCONUT
1 ts RUM
1 ts BUTTER
1 ts LEMON
1 ts VANILLA
1 ts ALMOND
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 BUNDT PAN AND BAKE AT 325
DEGREES FOR 1&1/2 (ONE AND HALF) HOURS OR UNTIL CAKE TESTS DONE. ADD
GLAZE. COOL IN PAN FOR 10 MINUTES BEFORE TURNING OUT.
GLAZE COMBINE INGREDIENTS IN HEAVY SAUCEPAN. BRING TO A BOIL, STIR
UNTIL SUGAR IS MELTED. POUR ON ONE HALF OF THE GLAZE WHILE CAKE IS
STILL IN THE PAN AND THEN POUR ON THE OTHER HALF WHEN CAKE IS REMOVED
FROM THE PAN.
Yields
1 Servings