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1
Preheat oven to 350 degrees. Grease and flour large bundt pan.
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2
Spoon flour into measuring cup, add to sifter and when all 3 cups are added, sift.
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3
Combine flour, sugar and baking soda in mixer bowl of standing mixer (hand-held OK if that is all you have) and mix on medium speed for 30 seconds.
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4
In separate bowl, lightly beat eggs, then add buttermilk and flavorings and mix.
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5
Add softened butter and 1/3 of wet mixture to dry ingredients, and mix on medium speed until ingredients are just moistened.
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6
Scrape bowl down, then beat on high for 1 full minute, turning bowl several times and scraping down sides at least once.
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7
Add remainder of wet ingredients in 2 additions, beating about 30 seconds after each addition.
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8
Remove mixer bowl, scrape any batter off beaters into bowl, and with rubber spatula mix batter a few turns to insure that it is well mixed.
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9
Pour batter into prepared pan, and firmly tap pan on counter top to pop any bubbles in the batter.
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10
Place on middle rack of preheated oven and cook until done, about 50 minutes to 1 hour.
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11
If cake bakes longer than 50 minutes, you can butter a piece of foil and lay on top to avoid overbrowning.
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12
Don't fret if top splits in a circle concentric to the pan -- that is proper for this cake.
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13
When done, remove to wire rack; cool for 5 minutes, then invert pan and remove (may need to loosen edges with thin knife).
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14
Do not cover until cool.
