3 sticks real butter, softened to room temp.
3 c. sugar
5 lg. eggs
3 c. flour
1 tsp. vanilla (Use the real vanilla)
1/2 tsp. lemon extract or 1 tsp. lemon peel
1/2 tsp. almond extract
7/8 c. ginger ale

Cream the butter until light. Cream in sugar and beat until fluffy. Beat in eggs, one at a time. Beat in 1 cup of flour. Then add extracts and a little ginger ale. Continue adding a little flour, alternating with a little ginger ale, until all ingredients are in. Beat well until batter is smooth.

Bake in a 10-inch tube pan or a bundt pan at 275 for about 1 hour and 45 minutes or until done. Cool 10 minutes. Invert. Sprinkle with powdered sugar. Serve with a fruit compote. Delicious!

This is a recipe that you "beat forever" and "bake forever" but I think it is worth it.