Cake:
3 cups all-purpose flour
½ tsp baking powder
1 cup milk
1 tsp coconut extract
1 tsp rum flavored extract
1 tsp butter flavored extract
1 tsp lemon extract
1 tsp vanilla extract
3 cups white sugar
1 cup butter, softened
½ cup shortening
5 large eggs, beaten
Glaze:
½ cup white sugar
¼ cup water
½ tsp coconut extract
½ tsp rum flavored extract
½ tsp butter flavored extract
½ tsp lemon extract
½ tsp vanilla extract
Step 1: Preheat the oven to 325 degrees. Grease a 10-inch tube pan.
Step 2: Combine flour and baking powder in a medium bowl; set aside. Combine milk and extracts in a liquid measure; set aside.
Step 3: Cream sugar, butter, and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture in batches, beginning and ending with flour mixture. Spoon mixture into the prepared pan.
Step 4: Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 1 3/4 hours. Cool in the pan on a wire rack for 10 minutes.
Step 5: While cake is cooling, make glaze: Combine sugar, water, and extracts in a saucepan. Bring to a boil, stirring until sugar is dissolved.
Step 6: Turn cake out onto the wire rack. Place waxed paper under the rack to catch glaze drippings. Slowly spoon glaze over the top of hot cake. Cool completely.
