Cake: Preheat oven to 350°. Cream butter, sugar and crisco until light and fluffy. Add eggs one a a time, beat well after each egg is added. Add vanilla and almond extract. Sift flour, baking powder and salt together, then add to mixture alternately with the milk. Beat well. Pour batter in a greased and floured tube pan. Cook for l hour and 5 minutes.
Note: After about 30 minutes you may need to lightly cover with foil to keep from browning too much.
Glaze: Melt butter over low heat. Add sugar and milk. Stir and cook 7 - 8 minutes. Add vanilla and almond extract and sliced almonds. Cook another minute. Let glaze cool a little before pouring over cake
Ingredients
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2 sticks Butter (room temp.)
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3 cups sugar
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1/2 cup Crisco
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6 Eggs (room temp.)
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1 teaspoon vanilla extract
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2 teaspoons almond extract
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3 cups All-Purpose Flour (sifted)
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 cup milk
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Almond Glaze
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1 stick butter
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1 cup Sugar
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4 ounces Evaporated Milk
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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1/2 cup sliced almonds
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