Five Flavor Pound Cake

1 cup unsalted butter

½ cup solid vegetable shortening

3 cups sugar

5 large eggs

3 cups sifted 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

Glaze

½ cup sugar

¼ cup water

½ teaspoon coconut extract

½ teaspoon rum extract

½ teaspoon butter extract

½ teaspoon lemon extract

½ teaspoon vanilla extract

Powdered sugar

Heat oven to 325 degrees. Grease and flour a 10-inch tube pan.

With an electric mixer, cream butter, shortening and sugar until fluffy. Add eggs one at a time, beating after each addition.

In a separate bowl, combine flour and baking powder and add to butter mixture alternately with milk. Stir in extracts and mix well. Spoon into prepared pan and bake 1½ hours or until toothpick inserted in center comes out clean. Cake will be browned and a little cracked on top.

In the meantime, prepare glaze. In a small saucepan combine sugar, water and extracts. Bring to a boil and cook until sugar dissolves. Pour over hot cake in pan. Cool completely in pan on a rack.

To serve, dust with powdered sugar if desired.

Serves 12.

Nutrition values per serving: 500 calories, 25 g fat (14 g saturated), 67 g carbohydrates, 1 g fiber, 7 g protein, 130 mg cholesterol, 60 mg sodium.