---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Buttermilk Pound Cake
  Categories: Cakes
       Yield: 12 servings
  
     1/2 c  Butter or margarine;
            -softened
     1/2 c  Shortening
       2 c  Sugar
       4    Eggs
     1/2 ts Baking soda
       1 c  Buttermilk
       3 c  All-purpose flour
     1/8 ts Salt
       2 ts Lemon extract
       1 ts Almond extract
  
   Recipe by: Southern Living
   Preparation Time: 0:20
   Cream butter and shortening; gradually add sugar, beating
   well at medium speed of an electric mixer.  Add eggs, one
   at a time, beating after each addition. Dissolve soda in
   buttermilk.  Combine flour and salt; add to creamed mixture
   alternately with buttermilk, beginning and ending with
   flour mixture.  Mix just until blended after each addition.
    Stir in flavorings. Pour batter into a greased and floured
   10-inch tube pan.  Bake at 350 degrees for 1 hour or until
   a wooden pick inserted in center comes out clean.  Cool in
   pan 10 to 15 minutes; remove from pan, and let cool
   completely on a wire rack.  Yield: one 10-inch cake.
   
   NOTE: Old-Fashioned Buttermilk Pound Cake offers two nice
   variations.  The recipe works well baked in two 9- x 5- x
   3-inch loafpans when that size and shape fits your needs.
   Bake at 350 degrees for 45 to 50 minutes.
  
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