Yield: 1 pound cake
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2 cups (4 sticks) margarine
4 cups sifted confectioner's sugar
6 eggs
2 teaspoons vanilla
1 teaspoon almond extract
4 cups sifted cake flour
1/2 teaspoon salt
Cooking time: 55 minutes
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Preheat oven to 350 degrees.
Grease and flour a bundt or tube pan.
Cream margarine; gradually add sugar and continue beating until well blended and mixture is light and fluffy.
Beat in eggs, one at a time, beating well after each addition.
Blend in flavorings.
Combine flour and salt; gradually add to creamed mixture, beating until thoroughly combined.
Spread evenly in prepared pan.
Bake 65-70 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 15 minutes.
Remove from pan and cool completely.
Frost, glaze, dust with confectioners sugar or serve plain.