by Jennifer H

1 1/2 c cake flour

1 1/2 c all purpose flour

3 stick butter, unsalted (softened at room temp)

8 oz cream cheese, room temperature

3 1/4 c sugar

1 1/2 tsp vanilla extract

1 1/2 tsp almond extract

1 tsp salt

6 large eggs

1. Beat butter and cream cheese with a mixer on medium speed until mixture comes together.

2. Add sugar and extracts; beat until light and fluffy. Reduce speed to low.

3. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.

4. Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.

5. Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.

6. Remove cake from pan. Let cool on wire rack.