1 c. shortening
1 3/4 c. sugar
6 eggs
2 c. all purpose flour, sifted 3 times
1/8 tsp. salt
1 tsp. vanilla extract
1/2 tsp. almond extract (I use a tsp. lemon extract instead)

Cream shortening and gradually add sugar. Beat at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and salt and add this to the creamed mixture 1/2 cup at a time mixing well after each addition. Stir in flavorings. Pour into greased 10" bundt pan. Bake at 325 degrees for 1 hour.