Make sure all ingredients are at room temperature.

1/2 lb. butter, softened
1 1/2 c. sugar
6 eggs, separated
1/4 tsp. almond extract
1 tsp. vanilla extract
2 1/3 c. self-rising flour
1/2 c. milk

1. Beat butter and sugar together until soft and creamy (about 20 minutes if by hand).

2. Separate yolks from egg whites. Add yolks to butter/sugar mix one at a time, beating after each addition.

3. Add almond and vanilla extracts.

4. Preheat oven to 325 degrees.

5. Sift flour 3 times, add gradually alternating with milk. Begin and end with flour.

6. In another bowl, beat egg whites to points and fold into flour mix.

7. Pour in cake pan that has been prepared with butter.

8. Bake at 325 degrees for 1 hour or until toothpick comes out clean.

9. Remove from oven; let cool in pan 5 minutes, then on cooling rack.

SYRUP FOR CAKE:

1 c. sugar
2/3 c. water
1/2 tsp. almond extract
1/4 c. rum (optional)

1. Mix sugar and water in small pot on high heat until it boils, then reduce heat to moderate. Cook, uncovered for 15 minutes (224 degrees on candy thermometer).

2. Remove from heat and add almond extract.

3. Let cool 20 minutes. Add rum, if desired. Mix well.

4. Using a soft pastry brush, moisten evenly with syrup the sides of the cake.

5. Gradually pour the rest of the syrup on top of cake with a spoon. Moisten all the top. Wait until cake absorbs some syrup before pouring more syrup on cake.

6. Cover cake and leave overnight so syrup can distribute within cake.

7. Frost with desired frosting.