Step 1

Please read post above for substitutions and tips.

Step 2

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 3

Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.

Step 4

In the bowl of an electric mixer, beat butter and cream cheese with a mixer on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.

Step 5

Add sugar and extracts. Beat until light and fluffy. Stop mixer and scrape sides. Reduce speed to low and mix again.

Step 6

Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Add salt. Stop mixer and scrape sides. Mix again.

Step 7

Transfer batter to the prepared pan.

Step 8

Bake for about 1 hour 20 to 30 minutes or until a tester comes out clean or with dry crumbs. (The internal temperature of the cake will be 200°F when fully cooked.)

Step 9

Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting.

Step 10

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.