Step 1

Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)

Step 2

Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.

Step 3

In the bowl of an electric mixer, cream butter, shortening, and sugar until fluffy. Stop mixer and scrape sides. Mix again.

Step 4

Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again.

Step 5

Add the extracts to the milk. Add the salt and baking powder to the flour. 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.

Step 6

Pour batter into your prepared pan. Smooth the top.

Step 7

Bake at 325°F for 75 to 85 minutes or until done.

Step 8

Carefully insert a cake tester into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. As well, the internal temperature of the cake will be 200°F when fully cooked.

Step 9

During the last 5 minutes of baking, make the glaze. 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. Remove the pan from the heat source and whisk in the extracts.

Step 10

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. Next, use a butter knife to 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 10 to 15 minutes to soak in the glaze.

Step 11

Once 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.

Step 12

Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.