1 stick butter
1 c. shortening
3 c. sugar
5 eggs
1 tsp. vanilla
3/4 tsp. almond extract
3 c. sifted flour
Pinch of salt
1/2 tsp. baking soda
1 tsp. hot water
1 c. buttermilk

Cream together butter and shortening. Gradually add sugar and cream all until fluffy. Add eggs, one at a time, beating well after each. Add vanilla and almond extract. Gradually add flour and salt. Dissolve baking soda in hot water and add to buttermilk and then add this to flour mixture. Pour into a greased and floured 10 inch tube pan or 3 loaf pans. Bake 1 to 1 1/2 hours at 325 to 350 degrees (depending on oven). Turn out on rack and cool. Note: the almond extract really puts the great taste in this cake.