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

I use 2 teaspoons lemon extract.

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

In large bowl, mix at high speed; cream butter, 1 cup sugar until fluffy. Add eggs, one at a time, beating well. Alternately add 1/4 flour with 1/3 milk mixture. Pour in prepared pan.

Bake at 300 degrees for 1 hour and 40 minutes or until cake tester comes out clean. Cool cake in pan on wire rack 15 minutes. Cool thoroughly.

RASPBERRY SAUCE:

3 tbsp. sugar
2 tsp. cornstarch
1 (10 oz.) pkg. frozen raspberries, thawed
1/2 tsp. lemon juice

Mix sugar and cornstarch in 1-quart saucepan. Stir in berries. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Strain if you don't want the seeds. I don't strain it and I double the recipe cause it is such a big cake.