In the bowl of an electric mixer, beat the butter until light in color - approximately seven minutes.

Gradually add in the sugar beating into the butter mixture until light and fluffy.

Add the eggs one at a time until the yolk is incorporated into the butter-sugar mixture.

Beginning with the flour, add to the butter mixture on low speed. Alternate by adding the milk slowly and ending with the flour. Add the extracts and mix thoroughly.

Preheat the oven to 300 degrees. Grease and flour a 10-inch tube pan. Spoon in your batter and bake. Insert a long wooden pick into the center of the cake to determine if done. Remove and allow the cake to cool in the pan for 15 minutes. Making sure the sides are clear of the pan (you can run a thin knife along the sides outside and inside) up turn the cake onto a cooling rack and allow to cool completely. Garnish with fruit or whipped cream - or as you desire.