Two types of shortened cakes are pound cake and Becky's butter cake. To make pound cake, beat 1 pound of butter at medium speed until creamy. Add 3 cups of sugar gradually, and continue beating at medium speed until the mixture is fluffy. Add 6 eggs, one at a time, beating each until the yellow yolk is no longer visible.
Add 4 cups all-purpose flour alternately with 3/4 cup milk, beating at low speed until just blended with each addition. Stir in 1 teaspoon each of vanilla and almond extracts. Pour the mixture into a floured and greased 10-inch tube pan. Bake at 300 F for one hour and 40 minutes. A long wooden pick inserted into the center of the cake should come out clean when it is done. Cool the cake on a wire rack for 10 to 15 minutes, then remove from pan to cool completely.
To prepare Becky's butter cake, preheat the oven to 350 F and grease a 13-by-9-inch baking pan. Mix 3 cups all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt in a bowl. In another bowl, beat 1 cup butter and 2 cups of sugar at medium speed until creamy. Add 4 eggs, two at a time, to the mixture. Beat the mixture well after each addition of eggs. Then add 2 teaspoons vanilla. Add 1 cup milk and the flour mixture alternately, and beat at low speed after each addition. Pour the mixture into the greased pan, and bake for 45 to 55 minutes. Insert a toothpick in the center, and when the toothpick comes out clean, the cake is done. Allow to cool completely, and frost if desired.