Preheat oven to 350 degrees.

Whisk together flour, salt, baking powder

In a stand mixer with paddle attachment, beat the shortening until broken up, then add the butter and sugar. Beat for 5 minutes on medium speed. Make sure scrape down the sides of the bowl every now and again.

Add room temperature eggs, one at a time. Wait until its combined before adding the next.

With mixer running on low, add vanilla and almond extracts.

Next add half the dry ingredients. Mix on low until just combined, the slowly pour in the milk. When that’s incorporated, add the last of the dry ingredients. Beat on low until combined and again, scrape down the sides and the bottom of the bowl to get all the hidden pockets of flour and butter.

Transfer 1/3 - 1/2 of the dough to a new bowl and add food coloring. Mix to combine.

Add 1/2 cup of sprinkles to each batter and stir.

In a well greased bundt pan, dollop the dough, every other color. Then use a butter knife to swirl it together. I use a figure 8 pattern.

Bake for 55 minutes to 1 hour, making sure to check at 45 minutes, so it doesn’t burn. Add tin foil over the cake if top is getting too done. Once the knife comes out clean, remove cake and set to cool on a drying rack for at least 20 minutes.

Then flip out on to drying rack to cool the remainder of the time.

Once cooled completely, whisk the powdered sugar, milk, and food coloring together to get a thick glaze. Pour over top of the cake. Add sprinkles and celebrate!