3 1/4 cups Martha White All-Purpose Flour
1/2 teaspoon salt
1 1/2 cups butter, softened
1 (8 oz.) package cream cheese, softened
3 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Heat the oven to 325°F and coat a 10-inch tube pan with flour no-stick cooking spray. Combine flour and salt in a small bowl; set aside. Beat butter and cream cheese with an electric mixer for about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed for 5 minutes or until the mixture is light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and almond extract. Fold in flour just until combined (do not over mix). Spoon the batter into the prepared pan.
Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack for 15 minutes. Remove from the pan and cool completely on the cooling rack.