3 sticks room temperature butter
3 c. sugar
5 lg. eggs
3 c. sifted flour
1 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 tsp. almond extract
7/8 c. ginger ale

Cream butter until light. Cream in sugar and beat until fluffy. Beat in eggs one at a time. Beat in 1 cup flour, then add extracts and a little ginger ale. Continue adding flour, alternately with ginger ale, until all ingredients are used. Beating can be done by hand or with an electric mixer until batter is smooth.

Pour batter into 2 greased and floured 10 inch tube pans. Bake in preheated 275 degree oven for 1 hour and 45 minutes or until a knife or cake tester inserted in the middle of cake comes out clean and cake has begun to shrink from sides of pan.

NOTE: Baking time will be slightly longer for 10 inch cake.

This recipe will appear in over 1, 100 papers. A typesetter some place is sure to goof up. If your cake flops, I don't want to hear about it.