3 sticks margarine or butter

1  (8 oz.) bar cream cheese

3 cups sugar

6 large eggs

3 cups sifted Swans Down cake flour

½ t. salt

½ t. baking powder

1  ½ t. vanilla

1 t. almond extract

Directions

Cream margarine and cream cheese together, then add sugar.
Beat in 1 egg at a time until all 6 are in and smooth.
Have dry ingredients sifted and ready.  Add them after the
eggs.  Beat until smooth, then add the extracts.  Pour into
a greased and floured tube or bundt pan.  Bake in COLD oven
at 325 degrees for 1 hour.  Check cake and bake until
done.  The cooking time depends on the oven and how fast it
bakes. (My first one took 1 hr 20 min)








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