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This recipe has been around for years and, judging from its popularity, it will be around for many years to come.

• 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

For the Glaze:

• 1/4 cup 7 UP
• 1/2 cup sugar

Preheat oven to 300°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 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 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.