Instructions: Preheat oven to 300 degrees. Grease and lightly flour a 10-inch tube pan or Bundt pan.

In a large bowl, with an electric mixer on medium speed, cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Gradually add flour alternately with milk, beginning and ending with the flour and mixing well after each addition. Beat in extracts.

Pour batter into the pan. Bake for 1 hour and 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes. Remove to a wire rack to cool completely.

This recipe yields 12 servings.

Comments: This rich, moist cake is delicious served plain and even better topped with fresh fruit and whipped topping. To make frosted grapes to put on the cake above, coat grapes lightly with corn syrup and roll in granulated sugar.

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