1 c. butter
1 c. granulated sugar
1 c. confectioners' sugar
4 eggs, separated
1 tsp. vanilla
1 tsp. almond extract
3 c. flour (sifted 3 times)
2 tsp. baking powder
Pinch salt
1 c. milk
48 whole almonds

All ingredients must be at room temperature. In large bowl, cream butter. Sift the two sugars together and add gradually to butter. Add unbeaten egg yolks, one at a time, and beat until smooth. Mix in extracts. Sift flour, together with baking powder and salt three times. Starting and ending with flour, add alternately with milk to creamed mixture. Beat egg whites until stiff; fold into batter. Grease 12 cup Bundt pan. Place 24 whole almonds in bottom of pan, securing with a dab of butter. Place another ring of remaining almonds on side of pan. Pour batter into pan and bake at 350 degrees for 1 hour or until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with sugar.