2 sticks butter
1/2 c. Crisco
5 lg. or 6 med. eggs
3 c. sugar
3 c. Softasilk cake flour
1 tsp. each vanilla, lemon, and almond
1 c. milk
1/2 tsp. baking powder
1 tsp. salt (optional)
1/4 tsp. nutmeg (optional)

Important: All ingredients at room temperature.

Put butter and Crisco in large electric mixing bowl. Mix at medium speed until light and fluffy. Add sugar and mix until light and fluffy. Add eggs, one at a time, until well mixed. Sift flour, baking powder, salt, and nutmeg (optional) 1 time. Add flavoring to batter. Add flour and milk, a little at a time; begin and end with flour. Spray large tube cake pan with Pam. I also line bottom of pan with wax paper. Pour cake batter into pan. Place in COLD oven. Set temperature at 310 degrees. Bake approximately 1 hour. Test with toothpick for doneness. Remove from oven and let cool for about 10 minutes. Remove from pan. Place on wire rack to cool. Can be divided and baked in 2 pans for about 45 minutes. Test. This cake freezes real well. Keeps for 3 months.