Ingredients:

• 1 1/4 cups butter, softened (plus extra for greasing the pan)
• 2 3/4 cups sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 3 cups all-purpose flour (plus extra for flouring the pan)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup 1/2 and 1/2 (half cream/half whole milk)

Directions:

1. Preheat the oven to 350°F.
2. Grease and flour a bundt pan well.
3. In a large bowl beat the butter, sugar, eggs, vanilla extract, and almond extract on medium speed for 5 minutes.
4. In a medium bowl, combine the flour, baking powder, and salt.
5. Add the flour mixture in thirds, alternating with the 1/2 and 1/2, beating on low speed after each addition just until combined. Note: Be sure not to over-mix, as this can cause your cake to be tough.
6. Pour the batter into the prepared pan.
7. Bake in the center of the oven for 70 to 80 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no batter). Be careful not to overcook!
8. Remove the cake from the oven and put the pan on a wire cooling rack. Let the cake cool in the pan for 20 minutes.
9. Using a knife, carefully loosen the cake from the pan.
10. Remove the cake from the pan. Cool completely on a wire cooling rack.