Million Dollar Pound Cake!

Literally, this cake tastes like a million dollars! And it's even better, because the recipe came out of a cookbook, a.k.a, Classic Southern Desserts, by the editors at Southern Living, and, you know (if you are a reader of the Southern Living magazine) as well as I do that this recipe MUST taste good! The picture is NOT mine!

1 lb. butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 tsp. almond extract
1 tsp. vanilla extract

*Directions*
1. Preheat oven to 300 degrees. Generously grease and lightly flour a 10-inch (14 cup) tube pan. Beat butter at medium speed with an electric mixer until light yellow in color and creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

2. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (Batter should be smooth.) Stir in extracts. Pour batter into prepared pan.

3. Bake at 300F for 1 hour and 40 minutes or until a long wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack 10-15 minutes. Remove from pan to wire rack, and cool completely (about 1 hour.)

*Makes 10-12 servings*