–CAKE–
1 c SHORTENING 1/2 ts SALT
1 1/2 c SUGAR 2 ts BAKING POWDER
1 ts LEMON EXTRACT 2/3 c MILK
1 ts BUTTER EXTRACT 4 ea EGGS
1 ts ALMOND EXTRACT 2 tb BUTTER
2 1/4 c SIFTED FLOUR
-ICING-
1/2 c BUTTER 3 tb MILK (2 TO 3 T. )
1/2 c POWDERED SUGAR
IN A LARGE BOWL CREAM SHORTENING, BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY.
STIR IN LEMON, BUTTER AND ALMOND EXTRACTS. SIFT FLOUR THEN RESIFT WITH
SALT AND BAKING POWDER. ADD FLOUR TO SUGAR MIXTURE ALTERNATING WITH MILK.
BEAT TIL SMOOTH AFTER EACH ADDITION. ADD EGGS 1 AT A TIME BEATING WELL
AFTER EACH EGG. THOROUGHLY BEAT ENTIRE MIXTURE BEFORE POURING INTO A
GREASED AND FLOURED 10 INCH TUBE PAN. BAKE AT 350 DEG F. FOR 1 HOUR AND 25
MINUTES. ICING: COMBINE 1/2 C BUTTER, POWDERED SUGAR AND ENOUGH MILK TO SO
THAT MIXTURE CAN BE EASILY DRIZZLED OVER CAKE.
Yields
12 servings