2 c. butter, softened
3 c. sugar
6 lg. eggs
4 c. cake flour, sifted
3/4 c. milk
1 tsp. vanilla extract
1/4 tsp. almond extract
Maple glaze

Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add flour to batter mixture alternately with milk, beginning and ending with flour. Mix at low speed just until blended. Stir in flavorings. Pour batter into a greased and floured 10 inch tube pan. Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and transfer to a wire rack. Spoon Maple Glaze over top of warm cake. Cool completely. Yield: one 10 inch cake.

MAPLE GLAZE:

1/2 c. maple syrup
2 tbsp. butter
1 tbsp. milk
1 c. powdered sugar, sifted

Combine first 3 ingredients in a small saucepan. Bring to a boil; boil 2 minutes, stirring constantly. Remove from heat; stir in powdered sugar. Yield about 2/3 cup.