Seven Flavor Pound Cake

3 Cups Sugar
1 Cup Margarine or Butter
1/4 Cup Shortening
5 Eggs
3 Cups All-Purpose Flour
Pinch of Salt
1 teas. Baking Powder
1 Cup Milk
1 teas. Vanilla Extract
1 teas. Lemon Extract
1 teas. Rum Extract
1 teas. Coconut Extract
1 teas. Almond Extract
1 teas. Pineapple Extract
1 teas. Butter Extract


Cream sugar, margarine and shortening until light and fluffy. Add eggs one at a time, beating well after each addition, set aside. Sift flour, salt and baking powder. Add flour mixture alternately with milk and flavorings to sugar mixture. Pour into greased and floured tube or Bundt pan. Bake at 325 degrees for one hour. Leave cake in pan to cool.

Glaze
1 Cup Sugar
1/2 Cup Water
1 teas. Vanilla Extract
1 teas. Lemon Extract
1 teas. Rum Extract
1 teas. Coconut Extract
1 teas. Almond Extract
1 teas. Pineapple Extract
1 teas. Butter Extract


Heat sugar and water using low heat until sugar is dissolved; add flavorings. While cake is cooling, drizzle glaze over cake. When completely cool, remove from pan and let stand glazed side up so that the glaze penetrates.

(NOTE: The glaze provides a very potent addition to an already flavorful cake. You may wish to cut down the amount of flavor used in the glaze.)