Preheat oven to 350°.
Butter and flour a 10” tube or fluted Bundt pan.
With electric mixer, beat butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add extracts and mix well.
Sift flour with salt and baking powder.
On low speed, add flour mixture in batches, alternating with the milk, until all ingredients are used. Mix well. Add ground almonds and blend well.
Scrape batter into prepared pan and smooth top, so that cake is even.
Bake on middle rack of oven for about 55 mins., or until toothpick comes out clean.
Cake should be golden brown on top.
Remove cake from oven and let stand 10 mins.
Turn cake out of pan on to wire rack or plate to cool completely.
Makes 16-20 slices.
Serve with Peaches soaked in Muscat dessert wine or Fall Fruit in Red Wine (see Desserts).
Recipe by Jane O'Riordan