• In a large bowl, whisk together cake flour, baking powder and salt. Set aside.
• Add softened butter and sugar to the bowl of a stand mixer. Cream until light and fluffy, about 5 minutes.

  Add the eggs, one at a time and almond extract. Scrape down the sides of the bowl and mix again for 30 seconds.

  Add flour mixture in three additions, alternating with milk and ending with flour. Mix until just combined. Do not over mix.
• Add batter to a one-piece tube pan (16-18 cup capacity) that has been lightly sprayed with cooking spray and dusted with cake flour. NOTE: I always use Baker's Joy Spray to prepare my bundt pants, thus eliminating the need for flour. My bundt cakes never stick!
• Bake in a 325° degree oven that has NOT been pre-heated. This will give you a loftier cake and a nicer crust. (Do not open the oven door).

  Bake for 70-80 minutes or until a toothpick comes out the center clean. NOTE: My cake was ready at 60 minutes. I always test with a long skewer, to see if only a few crumbs "stick". That means the cake is done.
• Cool the cake in the pan on a wire rack for 30 minutes. Turn the cake out on the rack and turn right side up. Let cool for three hours.

For the glaze:

• In a bowl, whisk together the confectioners sugar, milk and almond extract. Pour along the edges of the cake, first, to create a "drip" design. Finish off the top of the cake, and spread evenly.

  Sprinkle with almonds before glaze is dry.