Sour Cream Pound Cake

1 cup margarine, softened
3 cups sugar
6 large eggs
3 cups flour
1/4 tsp baking soda
1 cup sour cream (8 oz. carton)
1 tsp vanilla extract
1 tsp almond extract

Preheat oven to 350 F.

Beat margarine at medium speed with an electric mixer about 2 min. or until soft and creamy.
Gradually add sugar, beating at medium speed 5 to 7 min.
Add eggs one at a time, beating just until the yellow disappears.
Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Mix at lowest speed just until blended after each addition.
Stir in the flavorings.
Pour batter into a greased and floured (use crisco) 10-inch tube pan.
Bake at 325 F for 1 hour and 20 minutes or until inserted pick comes out clean.

Cool in pan on wire rack for 15 minutes; remove from pan, and let cool completely on wire rack.

Serve with Raspberry-Orange Sauce.