3 tbsp. sugar
1/2 c. chopped pecans
1 c. crushed vanilla wafers (28)
1/4 c. butter, melted
1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
2 c. sifted all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

Put 3 tablespoons sugar, pecans and crushed wafers in bowl. Add 1/4 cup melted butter and mix well. Press mixture in bottom and sides of greased 9 inch tube pan. Cover sides to within 1 1/2 inches of top of pan; set aside.

Cream 1/2 cup butter with 1 cup sugar until light and fluffy in large bowl of electric mixer. Add eggs, flavoring, then sifted flour, baking powder, salt, and add alternately with milk, beginning and ending with dry ingredients.

Pour in prepared pan and bake at 350 degrees for 1 hour or until cake is golden and test center comes out clean. Cool in pan 10 minutes invert to remove then turn top side up. To freeze, wrap cooled cake in foil and freeze. To serve, thaw 1 hour at room temperature.