1 lb Butter, softened
3 c  Sugar
6    Eggs
4 c  Flour
3/4 c  Milk
1 ts Almond extract
1 ts Vanilla extract

Preheat oven to 300F. In a large bowl, cream the butter; gradually add the
sugar, beating until light and fluffy with an electric mixer at medium
speed. Add the eggs, one at a time beating after each addition. Gradually
add the flour alternately with the milk, beginning and ending with the
flour, and mixing well after each addition. Mix in the extracts. Pour the
batter into a greased and floured 10 inch tube pan or bundt pan. Bake for 1
hour and 40 minutes, or until a wooden toothpick comes out clean. Cool in
the pan for 10 to 15 minutes. Remove to a wire rack.