Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (room temperature, salted or unsalted, I use this)
  • 1/2 cup solid vegetable shortening (I use this)
  • 8 ounces mascarpone (room temperature)
  • 6 large eggs (room temperature)
  • 3 cups granulated white sugar
  • 3 cups all-purpose flour (recommended)
  • 1 tablespoon pure vanilla extract (I use this)
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract

Instruction

  • Coat a 10-inch tube pan or bundt pan with solid vegetable shortening, then sprinkle with granulated sugar. Or, spray with cake release, my favorite!
  • Preheat oven to 325 degrees F
  • In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
  • Add sugar and beat until fluffy, mixture will lighten in color slightly.
  • Add eggs one at a time, beating after each addition.
  • Slowly add flour to mixture and combine.
  • Add vanilla, butter, and almond extracts and combine.
  • Spoon batter into prepared pan. Bake 1 hour and 15 to 20 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.
  • Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering. 
  • Cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.