2 sticks butter
1/2 c. Crisco
3 c. sugar
5 eggs, room temperature
3 c. plain flour
1/2 tsp. baking powder
1 c. milk
1 tsp. each coconut, rum, butter, lemon, and vanilla flavorings
1/2 c. chopped pecans
Blend all ingredients together. Coat a 10 inch tube pan with grease and flour. Add pecans to the bottom. Top with batter. Bake for 1 hour and 15 minutes at 325 degrees. Remove and glaze.
Make glaze by mixing ½ cup water, 1 teaspoon almond, and each of the flavorings. Spread over cake. Cool to serve.