1 1/2 C cake flour
1 1/2 C all-purpose flour
3 stick unsalted butter, softened
8 oz. cream cheese, softened
3 1/4 C sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs
In a medium bowl, beat butter and cream cheese with a mixer, on medium speed.
Add sugar, vanilla, and almond. Beat until light and fluffy.
Reduce speed to low. Add eggs, one at a time, alternating with flours, 1/2 C at a time, until all eggs and flours are used.
Transfer to a buttered, oiled, and floured, 10-cup bundt pan.
Place in cold oven.
Heat to 325 F degrees.
Bake for 1 1/2 hours, or until a toothpick comes out clean.
Turn cake out onto a wire rack to cool.