Almond Bundt Cake

1 pound unsalted butter, at room temperature
1 pound powdered sugar
6 extra-large eggs
2 1/2 teaspoons almond extract
1 tablespoon vanilla extract
3 cups sifted all-purpose 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 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.