Cream Cheese Pound Cake 1 1/2 'cup's butter, softened 1 (8-ounce) package cream cheese, softened 3 'cup's granulated sugar 6 eggs 2 teaspoons vanilla extract 1 teaspoon almond extract 3 'cup's all-purpose flour Confectioners' sugar, whipped cream and/or fresh berries for garnish, optional Heat oven to 325 degrees. Grease and flour a 10-inch tube or Bundt pan. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. Add eggs two at a time, beating well with each addition. Add vanilla and almond extracts. Add the flour all at once and mix in. Pour into prepared pan. Bake 1 hour and 20 minutes, checking for doneness after 1 hour. A wooden pick inserted near the center should come out clean when done. Let cake cool in pan 5 minutes, then invert onto a rack to cool 5 minutes more before removing pan. Cool completely. Serve topped with confectioners' sugar, whipped cream and/or berries, if desired. Makes 14 servings
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