1. Heat oven to 325 degrees F. Coat a 10-inch tube pan or Bundt pan with our Pan Release.

Cake

1. In the bowl of an electric mixer, cream butter, shortening and sugar until fluffy. Stop mixer and scrape sides. Mix again.
2. Add eggs one at a time, beating after each addition. Stop mixer and scrape sides. Mix again.
3. Add the extracts to the milk.
4. Add the salt and baking powder to the flour.
5. Alternately add the flour mixture and the milk mixture to the creamed sugar mixture beginning and ending with the flour. Stop the mixer and scrape the sides. Mix until well combined.
6. Pour batter into your prepared pan. Smooth the top.
7. Bake for 75 to 85 minutes or until done.
8. Carefully insert a wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. The internal temperature of the cake will be 200 degrees F when fully cooked. During the last 5 minutes of baking, make the glaze.

Glaze (optional)

1. In a small saucepan over medium heat, whisk together the sugar, butter and water. Bring to a slow boil, reduce heat, and simmer for three minutes, whisking about every 30 seconds.
2. Remove the pan from the heat source and whisk in the extracts.
3. When the cake is done cooking, remove from the oven and use a long skewer to poke holes all over the cake while it is still in the pan.
4. Using a butter knife, loosen the cake around the edges of the pan as well as the center hole. Carefully pour the hot glaze over the cake allowing the glaze to seep into the cake. Allow the cake to set for 10 to 15 minutes to soak in the glaze.
5. When all of the glaze has been absorbed, loosen the edges and center of the cake again using a butter knife. Flip cake over onto a cake platter.
6. Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter for 3 to 4 days and in the refrigerator for 5 to 7 days.