Preheat oven to 325*. Grease and flour tube pan. Measure out 1 cup buttermilk into a 2 cup measuring cup whisk in baking soda, set aside.

In mixing bowl, cream shortening and sugar until light and fluffy, about 2 minutes. Add eggs one at a time and mix well.

Sift flour, add alternately with buttermilk to bowl, mix well, scrape bowl intermittently. Add extract.

Pour batter into prepared pan. Bake for 1 hour and 20 minutes or until cake is golden brown and toothpick inserted in center comes out clean.

Remove pan from oven and set on cooling rack. Mix together the Glaze with a hand-held mixer Glaze should be smooth. Pour half over hot cake in pan. Remove cake from pan to serving plate when completely cool. Drizzle remaining glaze over completely cooled cake.

See reference photo above * Don’t be impatient, note photo above!