1 lb Butter, softened
3 c Sugar
6 Eggs
4 c Flour
3/4 c Milk
1 ts Almond extract
1 ts Vanilla extract
Preheat oven to 300F. In a large bowl, cream the butter; gradually
add the sugar, beating until light and fluffy with an electric mixer
at medium speed. Add the eggs, one at a time beating after each
addition. Gradually add the flour alternately with the milk,
beginning and ending with the flour, and mixing well after each
addition. Mix in the extracts. Pour the batter into a greased and
floured 10 inch tube pan or bundt pan. Bake for 1 hour and 40
minutes, or until a wooden toothpick comes out clean. Cool in the pan
for 10 to 15 minutes. Remove to a wire rack.
Yields
1 Cake