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1
PREP
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2
Preheat oven to 300 degrees.
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3
Lightly great and flour a 10 inch bundt pan
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4
MAKE BATTER
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5
Using an electric stand mixer with a whisk attachment:
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6
Cream shortening and butter until combined.
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7
Add sugar and mix on high until light fluffy. This will take a while - be sure to scrap the sides of the bowl every few minutes.
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8
Add eggs one at a time mixing well after each addition.
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9
Beat in almond extract and scrap sides of the bowl.
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10
Combine flour and baking powder in a medium bowl.
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11
Alternatively beat in flour mixture and milk in batched starting and ending with flour. (this should be about 3 batches of milk).
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12
COMPLETE CAKE
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13
Pour batter into prepared pan.
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14
bake for 1 to 1 1/2 hours or until a toothpick inserted into the center of the cake comes out clean.
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15
Let cool in the pan for 10 minutes.
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16
Turn out onto a wire rack to cool completely.
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17
MAKE ICING
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18
In a small bowl using a hand whisk combine powdered sugar and almond extract.
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19
Add water in 1 teaspoon batches until icing is of the desired thickness.
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20
Pour over cake and let dry.
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21
When serving you can also add sliced fresh strawberries mixed with Grand Marnier (or Triple Sec) and 2 tablespoons white sugar that has been in the fridge overnight.
