Virginia Pound Cake

1 cup butter, softened
1/2 cup shortening
3 cups granulated sugar
5 eggs
3 cups cake flour
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder

Cream together butter and shortening. Add sugar and continue to cream until perfectly smooth, about 10 minutes.

Add eggs one at a time, beating until well blended. Add cake flour a little at a time. Slowly add milk, then flavorings. Add baking powder LAST. (This is a lighter and better blended mixture if electric mixer is used.)

Grease and flour a large Bundt pan (or line with foil and grease and flour a large tube pan or a small tube pan and a loaf pan). Pour cake batter into pans and place in a cold oven. Turn temperature to 325 degrees F or 350 degrees F and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon. Cool slightly and remove from pan. Can be served as a base for strawberry shortcake. Toasted pound cake slices spread with butter make an excellent breakfast treat. Freezes well.

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