3/4 c. milk
1 tsp. almond extract
1 tsp. vanilla extract
1 lb. (4 sticks) butter, softened
3 c. sugar
6 lg. eggs, at room temperature
4 c. unsifted flour

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

In large bowl of electric mixer, at high speed, cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately add one fourth flour with one third 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; remove from pan. Cool thoroughly on wire rack. Serve plain or sprinkled with Confectioners' sugar.