Directions

1. In the bowl of a stand mixer, mix the butter, shortening, and sugar. Combine on high speed for 6 minutes, until light and fluffy. (Scrape down the sides often.)
2. Add in the eggs, one at a time, mixing well after each egg.
3. In a small bowl, mix together the salt and the flour.
4. To the wet ingredients, beat in half of the flour mixture, then half of the Cheerwine, then the remainder of the flour mixture, and the remainder of the Cheerwine.
5. Mix in the vanilla and the almond extract.
6. Grease and flour a Bundt pan.
7. If you’d like the cake to have pink coloring, mix in a bit of red food coloring, a little at a time, to achieve the desired color. (Don’t add too much or you’ll end up with red cake.)
8. This makes a thick, heavy batter. Spoon it into the prepared Bundt pan, the batter will nearly fill it. The cake doesn’t rise much while cooking, so it should be fine.
9. Bake in a 350-degree oven for approximately 90 minutes, but test prior to that. You don’t want to overcook it.
10. When done, remove from the oven and allow to cool before removing from the pan.
11. Turn the pan upside down on your serving platter and carefully remove the pan.
12. Using a sifter, apply powdered sugar across the top of the entire cake.