Ingredients

1 lb butter, softened

3 cups sugar

6 large eggs

4 cups all-purpose flour

¾ cup milk

1 tsp almond extract

1 tsp vanilla extract

Preparation

Beat butter at medium speed with an electric mixer for 7 minutes or until creamy. The butter will become a lighter yellow color.

Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in extracts.

Pour into a greased and floured 10-inch tube pan.

Bake at 300 degrees F for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.