2 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1/3 tsp. ground cinnamon (optional)
1/2 cup evaporated milk
1/2 cup milk
2 tbsp. sour cream
1 tsp. lemon/lime juice or distilled/apple cider vinegar
2 1/4 cups granulated sugar
3/4 cup butter
1/4 cup good quality shortening
1 tbsp. vegetable oil
1 1/2 tsp. pure vanilla extract
4 eggs

Preheat oven to 350°F.

Sift together the flour, salt, baking powder and ground cinnamon. Set aside.

Place into a medium size bowl the evaporated milk, milk, sour cream and the lemon/lime juice or vinegar. Using a whisk or fork, mix until smooth and creamy then set aside.

In a rather large bowl, place sugar, butter, shortening, vegetable oil and vanilla extract. Beat with mixer on medium speed until creamy. Add the eggs 2 at a time - beating only until the eggs completely disappears into the mixture.

Add the flour mixture to the butter mixture in thirds, alternately with the milk mixture (beating on medium speed after each addition) which is added in halves; you will begin and end with the flour mixture. Beat only until well blended, being careful not to over-beat. Using a plastic spatula or a spoon, make sure to scrape around the edges of the bowl to get all that mixture incorporated.

Grease and flour (or use a non-stick cooking spray) a 10 x 4 inch Bundt pan. Pour batter into the pan and smooth the top with a spoon or spatula.

Bake for 15 minutes on 350°F, then lower heat to 325°F and continue to bake for another 15 to 25 minutes or until a toothpick inserted in center of cake comes out clean.

Allow cake to cool in pan for about 10 minutes then remove from pan and cool completely on a wire rack.

NOTE: This cake is perfect for the holidays.

SERVES 12 TO 15

Submitted by: Elva Sands