Ingredients
Method
- Preheat your oven to 300°F. Grease a 12-cup Bundt or tube pan thoroughly with butter, then dust with flour, tapping out any excess.
- In a large mixing bowl, beat the softened butter on medium speed for 5 minutes until creamy. Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Alternately add the flour and milk, beginning and ending with flour, mixing on low speed just until combined after each addition. Do not overmix.
- Fold in the vanilla and almond extracts until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake on the center rack for 1 hour 30 minutes to 1 hour 40 minutes, or until a sharp knife inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert onto a wire rack to cool completely.
- Serve plain or with whipped cream and fresh fruit, if desired.
Nutrition
Notes
For best results, use room-temperature eggs and milk. If your butter is unsalted, add 1/2 teaspoon of salt to the flour. To check doneness, a skewer or toothpick should come out clean, or the internal temperature should reach 210°F. Store the cooled cake tightly wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 7 days. To freeze, wrap the cake in several layers of plastic wrap and a layer of foil, then place in a freezer bag for up to 6 months. If using a smaller Bundt pan, fill it only about 1 inch from the top and bake any extra batter in a cupcake pan. This batter also works well in two 9x5-inch loaf pans; bake for 1 hour to 1 hour 15 minutes.