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Preheat and bake at 350 degrees F.
Grease and flour a 10x4-inch, 12 cup bundt pan (that's larger than a typical bundt pan) or a tube pan.
In the bowl of an electric mixer, beat butter and sugar until fluffy.
Add eggs one at a time until well incorporated.
Slowly add flour and milk alternately beginning and ending with flour.
Mix until blended after each addition.
Stir in almond and vanilla flavorings.
Pour batter into prepared pan. Bake at 350 degrees 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in the pan on a wire rack for 20-30 minutes before inverting and removing from the pan onto a serving tray.
Store covered on the countertop for 3 days or in the refrigerator for 5 days. Freeze in an airtight container up to 3 months.