Ingredients:
• 1 ½ cups unsalted butter, softened
• 3 cups sugar
• 1 (8-oz.) package cream cheese, softened
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp almond extract
• ½ tsp vanilla extract
• 2/3 cup strawberry glaze

Method:
Preheat oven to 170°C. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, one at a time, beating just until blended after each addition.

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan. Dollop eight rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer.

Repeat procedure once, and top with remaining third of batter.

Bake at 170°C for an hour to an-hour-and-ten minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack, and cool completely (about an hour).