• Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.
• In the bowl of a stand mixer using the whisk attachment whisk together the butter, vanilla and almond extracts. Whip for 5 minutes on medium-high.
• Switch to the paddle attachment. Add the sugar gradually beating on medium until light yellow in color. (Around 5 minutes)�
• Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.
• Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.
• After all has been added, beat for 1-2 minutes until the flour has fully incorporated.
• Spread evenly into the pan and bounce on the counter, if needed to settle.
• Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean.
• Cool for 15 minutes, then remove the outer ring.
• Cool completely on a cooling rack
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