FABULOUS FOR STRAWBERRY SHORTCAKE OR JUST TO EAT ALONE
1 cup butter or margarine, softened
1/2 cup shortening
3 1/2 cups sugar (divided use)
1 tsp. vanilla
1 tsp. almond extract (I usually use more)
1 tsp. butter-flavored extract
5 eggs
3 cups all-purpose flour
1/2 tsp. salt
1 1/4 cup 7Up (divided use)
Preheat oven to 300 degrees. Combine butter, shortening, 3 cups sugar and extracts in a large bowl; beat until light and fluffy (at least five minutes). Add eggs, one at a time, beating well after each addition.
Combine flour and salt; add alternately with 1 cup 7Up, beating well after each addition. Spoon into a well-greased and floured 10-inch tube (bundt) pan. Bake 1 hour and 45 minutes or until done. Cool in pan on a wire rack for 10 minutes. Remove from pan.
In a small saucepan, combine remaining 1/4 cup 7Up and 1/2 cup sugar; bring to a boil. Boil 2 to 3 minutes or until sugar dissolves. Punch holes in top of cake with a toothpick; spoon glaze over the cake. Cool completely.
