Ingredients: 1½ cups butter, softened,1 8 oz package Cream cheese, softened,3 cups sugar,6 large eggs,1½ tsp pure vanilla extract,½ tsp pure almond extract,3 cups all-purpose flour,⅛ tsp salt,1 cup powdered sugar,½ tsp pure vanilla,¼ tsp pure almond extract,1 Tbs milk, to consistency
Instructions:
- Set the butter, cream cheese and eggs out on the counter at least 4 hours before making this recipe so that they can come completely to room temperature.
- Preheat the oven to 30
- Grease and flour a 10 inch tube pan and set aside.
- Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. (will appear kind of fluffy).
- Add eggs, one at a time, beating just until yellow disappears.
- Add vanilla mixing well.
- Combine flour and salt in a separate bowl and mix well. Gradually add flour/salt mixture to butter mixture, beating at low speed just until blended.
- Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.
- Bake at 300F for 1 hour and 10 minutes or until a wooden pick inserted in center of cake comes out clean. Recheck every 5 minutes until done. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
- For the glaze
- Mix ingredients together in a small bowl until desired consistency is reached, but should be thin.
- Add more milk one teaspoon at a time to get the thinness you want.
- Drizzle over cooled cake.
