Baking for the Spring Breakers, "Easter Cakelets"

Buttery Pound Cake~Cakelets
1 pound butter, softened
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 cups all-purpose flour
1/3 cup milk

*Glaze with simple syrup of 1/2 H2O & 1/2 c. Sugar bring to a boil & add 1 tsp. Amaretto. Sift powdered sugar over the top & cool.


Preparation
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears after each addition. Add extracts, beating just until blended. Gradually add flour, beating at low speed until combined. Add milk, beating until smooth. Pour batter into a greased and floured 12-cup **Bundt pan.
Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on wire rack. Serve with desired toppings.

Yield
Makes 10 to 12 servings
**I actually cut this recipe in half for the small amount of "Cakelets" I wanted to make for Spring Break. This recipe cut in half makes one pan of the Nordic ware Cakelets.