Ingredients
1. Eggs (5 beaten until lemon colored)
2. white sugar (3 cups)
3. vegetable shortening (1/2 cup)
4. butter or margarine (1 cup)
5. coconut flavor (1 tsp)
6. milk (1 cup)
7. baking powder (1 tsp)
8. all purpose flour (3 cups)
9. vanilla extract (1 tsp)
10. lemon extract (1 tsp)
11. butter flavor (1 tsp)
12. rum extract (1 tsp)

For Six Flavor Glaze:-
1. Rum extract (1/2 tsp)
2. coconut flavor (1/2 tsp)
3. water (1/4 cup)
4. white sugar (1/2 cup)
5. butter flavor (1/2 tsp)
6. almond extract (1/2 tsp)
7. vanilla extract (1/2 tsp)
8. lemon extract (1/2 tsp)

Method of preparation:-

For Cake:-
1. Take a large mixing bowl, cream butter, sugar and shortening in it until it becomes light and fluffy. Add eggs and beat them until the mixture becomes smooth.

2. Take a small bowl, add flour and baking powder in it and keep it aside. Take another bowl, mix milk with extracts and flavors. Then mix the flour mixture into the creamed mixture.

3. Take a tube pan of 10-inch and then pour the mixture in it. Place the pan in oven and bake it at 325 degrees F for 1 ½ to 1 ¾ hours until the wooden pick inserted in the cake comes out clean.

4. Place the pan on wire rack to cool for about 10 minutes. Then turn out the cake on wire rack, invert it again. To catch the glaze drippings, place the waxed paper under the rack.

For Glaze:-
1. Take a heavy saucepan; mix all the ingredients for glaze in it and keep this mixture to boil over medium heat by stirring until the sugar gets dissolved.

2. Then pour the glaze with spoon on the top of the hot cake, allow it to drip on the sides of the cake. Keep it to cool completely and then serve it.

Number of servings – 12