Step 1

Preheat oven to 325 degrees F. Grease a 10-cup bundt pan evenly with shortening and coat it lightly with flour.  Set aside.

Step 2

In a large bowl, add butter and mix using an electric mixer until creamy.

Step 3

Start a timer for 3 minutes and gradually add the sugar at low speed, a little at a time. Mix on low speed until the timer goes off and the mixture is thoroughly creamed.

Step 4

Mix in eggs one at a time, on low speed, until the eggs are combined.

Step 5

Add the extracts and mix on low speed until combined.

Step 6

Add the flour a little at a time while alternating with the whole milk. Use a rubber spatula to scrape down the sides of the bowl.

Step 7

Mix on low speed just until the batter is combined and fluffy.

Step 8

Spoon batter evenly into the prepared pan and tap the pan on the countertop to remove any trapped air bubbles and to level out the surface.

Step 9

Bake on the middle rack for 1 hr and 20-25 mins or until a long wooden pick or cake tester inserted into the center edge comes out clean or with moist crumbs clinging to it. ( For my oven, it's perfect at 1 hour and 23 minutes)

Step 10

Remove from oven and place on a cooling rack until the pan is cool enough to touch.

Step 11

Remove the cake from the pan and let it cool completely on a wire rack.

Step 12

To make the glaze, stir together all of the glaze ingredients. Add enough milk to make it silky.

Step 13

Drizzle the glaze onto the cooled cake and allow the glaze to harden

Step 14

Serve warm, room temperature, or cold.  (it tastes even better the next day!)