I wish I had a dollar for every one of these Nanny made in her lifetime! Mom gave me the recipe I had written on a card no telling how long ago. The source was “Turk’s niece (Va.)”

2 sticks butter                               1 tsp. vanilla
½ cup vegetable oil                    5 eggs
3 cups sugar.                                  3 cups flour
1 tsp. coconut extract.                ½ tsp. baking powder
1 tsp. butter extract                     ¼ tsp. salt
1 tsp. rum extract.                         1 cup milk
1 tsp. lemon extract
1 tsp. almond extract

Cream butter, oil, and sugar in a large bowl until light and fluffy. Add 4 extracts and vanilla.

In a small bowl, beat eggs until light and lemon colored. Add to creamed mixture.

In yet another bowl, sift flour, baking powder, and salt. Add to creamed mixture alternately with milk.

Spoon into a greased and floured Bundt cake pan. Bake at 325 degrees for 1½ hours. Add glaze before turning out, or cool in pan 10 minutes before turning out.

Glaze
1 cup sugar                                    1 tsp. butter extract
½ cup water.                               1 tsp. lemon extract
1 tsp. coconut extract.              1 tsp. vanilla Extract
1 tsp. rum extract                      1 tsp. almond extract

In a heavy saucepan, combine sugar, water, extracts, and vanilla. Bring to a boil, stirring until sugar is melted. Pour over hot cake in the pan. Let stand in pan until cake is cool.