Seven-Flavor Pound Cake

1 cup (2 sticks) margarine
1/2 cup Crisco®
3 cups granulated sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon butter extract
1 teaspoon brandy extract
1 teaspoon almond extract
1 teaspoon pineapple extract

Cream margarine, Crisco® and sugar. Add eggs one at a time, beating well after each addition. Mix flour and baking powder and add one cup at a time, alternating with 1/3 cup milk at a time, beating well after each addition. Add extracts and beat well.

Pour into a Bundt or tube pan. Bake at 350 degrees F for 1 hour, 20 minutes. This is better if served after 2 or 3 days.

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