3/4 c. milk
1 tsp. almond extract
1 tsp. vanilla extract
1 lb. butter, softened
3 c. sugar
6 lg. eggs at room temp.
4 c. unsifted all-purpose flour

Preheat oven to 300 degrees. Grease and flour 10 inch tube pan, set aside. In small glass measure, combine milk with extracts.

In large bowl at high speed, cream butter with sugar until light and fluffy. Add eggs one at a time, beat well after each addition. Alternately add 1/4 flour with 1/3 milk mixture. Place in prepared pan.

Bake 1 hour and 40 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes then remove from pan. Cool thoroughly.

In higher elevations cook longer. I usually bake cake for 1 hour at 300 then 1 hour at 325. Great for strawberry or peach shortcake.