This is a rich, fine textured cake. It needs no icing and is great
with sliced strawberries, but you could certainly make a powdered
sugar glaze and add 1/4 tsp. almond extract to the glaze and drizzle
1 lb. unsalted butter, at room temperature
1 lb. powdered sugar
6 extra-large eggs
2-1/2 tsp. almond extract
1 Tbs. vanilla extract
3 cups sifted flour
Turn oven on to 350 degrees. At low speed using an electric mixer,
beat together butter and powdered sugar until light and fluffy. Beat
in eggs, one at a time, then almond and vanilla extracts and flour.
Spread evenly in greased 10-inch Bundt or tube pan. Bake about 75-85
minutes. Remove from oven, cool in pan, then invert pan and turn cake
out onto a rack or cake plate to finish cooling. Leftovers will store
on counter several days if covered well in plastic wrap. Serves 16.