• 1 cup butter or margarine softened
• 3 cups sugar
• 3 cups sifted cake flour
• 1/4 teaspoon baking soda
• 6 large eggs
• 1 8-ounce carton sour cram
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Directions:

Beat the butter at medium speed with an electric mixer unti creamy about 2 minutes.  Gradually add sugar, beating at medium speed for 5 to 7 minutes.  Combine cake flour and baking soda, and add to butter mixture one cup at at ome.  Bater will be thick.  Separate eggs; add yolks to batter, and mix well.  Stir in sour cream and vanilla.  Beat egg, whites until stiff, and fold into batter.  Spoon the batter into greased and floured Bundt or 10-inch pan.  Bake at 300 degrees for 1 &1/2 hours or until a wooden pick inserted into the center comes out clean.  Cool in pan on a wire rack for 10 to 15 minutes; remove from pan, cook completely on a wire rack.

Yields 1  10-inch cake