Add 3 cups sugar and cream again (10 minutes – minimum). Beat eggs until lemon color – add to mixture.
Sift together: flour, baking powder and salt.
Alternate milk and 1 tsp all flavorings w/sifted dry ingredients. Pour into a greased and floured 10” tube pan.
Bake 325° for 1 ½ hours or until cake tests done or depending on oven.
Dissolve glaze ingredients over low heat in a saucepan. Spoon glaze over cake in pan while hot. Let cool in pan. Keep well and it is better after 1st day.
NOTE: Put out the butter, Crisco and eggs the night before. The key is that everything is room temperature and you beat the butter, sugar and eggs at least the 10 minutes. After that you only beat enough to mix the dry ingredients.