●1 cup sugar

●1/2 cup butter, cubed

●1/4 cup water

●1-1/2 teaspoons almond extract

●1-1/2 teaspoons vanilla extract

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes.

Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved.

Remove from the heat; stir in extracts.

Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed.

Enjoy !!