1. Cream butter and shortening together at medium to fast speed. Add sugar, one cup at a time. Add eggs one at a time and cream thoroughly at medium to fast speed until batter is fluffy.
2. Beginning and ending with flour, add flour and
milk alternately on low speed (I add one cup of flour each time and 1/2 cup of milk each time. At this step. beat only until well-blended, as too much beating will make a tough cake.)
3. Add flavorings at low speed. Pour into greased and floured 10-inch tube pan. Insert pan into cold oven,
turn oven on, and bake at 325 degrees for about 1 1/2 hours.
4. Let cool for ten minutes. Loosen edges with knife and turn out onto cake plate.
5. Frost, if desired when cake has completely cooled. My Recipe Source recommends using the
"Wilton Buttercream Icing" recipe found in our Desserts/Icing category.
