Ingredients:
1 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy whipping cream
Directions:
Preheat the oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the heavy whipping cream. Begin and end with the flour mixture, mixing until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Kcal: 390 kcal | Servings: 16 servings
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