1 lb. butter (no sub)
3 c. sugar
6 eggs
4 c. flour
3/4 c. milk
1 tsp. almond extract
1 tsp. vanilla extract

Cream butter; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition, just until egg disappears.

Add flour to creamed mixture alternately with milk, beginning and ending of flour. Mix just until blended after each addition. Stir in flavorings.

Pour into greased and floured 10 inch tube pan. Bake at 300 degrees for about 1 hour and 40 minutes or until wooden pick comes out clean. I have found it takes a little longer baking time, watch closely so cake doesn't dry. Cool in pan 15 minutes. Take from pan, let cool on wire rack.