1 cup butter, softened 1/2 cup shortening 3 cups sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 5 eggs, at room temperature 3 cups all-purpose flour 1/2 teaspoon salt 1 cup 7-up ***Glaze*** 1/4 cup 7-up 1/2 cup sugar
Preheat oven to 300 degrees F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition. Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 7 UP and sugar in a saucepan. Bring to a boil over medium heat, and boil 2 or 3 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
I've been making this cake for years. Lost my copy of the recipe and was happy to find it here! It's a very moist cake. I usually add another glaze on top of the 7up glaze made with powdered sugar to add extra sweetness as we have really like sweets at my house.