This recipe will work with any 6 cup size Bundt pan.
Preheat oven to 325 F.
Grease and flour Bundt pan.
In the bowl of a stand mixer set on medium, cream butter. Gradually add sugar and combine well. Add eggs one at a time, beating well after each addition. Blend in flour and cream alternately, beginning and ending with flour.
When well blended, stir in vanilla and almond. Pour batter into prepared pan. Bake 1 hour or until cake tester comes out clean.
Remove from oven and cool in pan for 15 minutes. Invert onto serving platter and cool completely.