| | Directions | | Preheat oven to 325°. Cream softened butter and confectioners' sugar until fluffy. Add eggs one at a time and beat well after each addition. Add flour slowly. Add extracts . Pour into a large greased and floured tube pan. Bake at 325° for 1 hour and 25 minutes. Let cook in pan. This is a very rich and fine textured pound cake. Wonderful served with hot caramel sauce. |
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| Ingredients | | - |  | 1 pound butter, softened to room temperature |
| - | | 1 pound confectioners sugar |
| - | | 6 eggs |
| - | | 3 cups flour |
| - | | 1 teaspoon vanilla extract |
| - | | 2 teaspoons almond extract |
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