1/2 lb. (2 sticks) sweet butter
2 c. granulated sugar
2 c. unbleached all-purpose flour
1 tbsp. vanilla extract
1 tsp. almond extract
5 eggs

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Cream butter and sugar gradually; beat until fluffy.

Sift flour and add to butter mixture. Stir just enough to blend. Add almond extract and vanilla; stir well. Add eggs, one at a time, mixing well after each addition.

Pour batter into pan and bake for 1 hour and 15 minutes or until cake tester inserted into the center of the cake comes out clean. (After 30 minutes, cover cake closely with aluminum foil.) When cake is done, cool in its pan on a cake rack for 10 minutes before removing.