Preheat roaster oven to 325°F. Leave lift rack in the insert pan.
In a large mixing bowl, cream butter and sugar.
Add eggs one at a time, beating well after each addition. Add milk, vanilla and almond extract. Beat in flour* and baking powder.
Pour batter into a greased and floured 10-12 cup bundt or tube pan. Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan 5 minutes then invert on rack to cool.
*Substitution: If cake flour isn't available, substitute 2 1/2 cups plus 2 tablespoons of all-purpose flour.
Tip: We recommend using an electric mixer to beat the batter. It will save sore arms and speed mixing time.
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