Almond Bundt Cake

3 c. sugar
1 c. margarine
1/2 c. shortening
5 eggs
3 c. unsifted flour
2 Tbsp. vanilla
2 Tbsp. almond extract
1/4 tsp. salt
1 c. evaporated milk

Beat sugar, butter and shortening until light and fluffy (about 5 minutes). Beat in eggs one at a time, beating well after each addition. Add flavorings, mix well. Add dry ingredients alternate with milk. Mix well. Start in cold oven.  Bake in greased (I always use butter) and floured bundt pan at 325 for approx. 1 hour and 10 minutes. Cake is done when toothpick in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. Do not frost.

Note: I got this recipe from a friend of mine when Michael was a baby. It has been a favorite ever since! It is a must at Christmastime but we enjoy it all year long, it is so moist and delicious!