The almond extract enhances the already delicious orange flavour of the cake.
This is the orange cake I remember making with my mom. It's a real bowl licker. Thank goodness she still had the recipe. This recipe has been kicking around for 40 years at least.
juice of 1 orange (1/2 cup juice with pulp)
1 cup sugar
1 teaspoon almond extract
1 teaspoon rum extract
1 package vanilla sugar
2 teaspoons baking powder
3/4 cup cooking oil
1 1/2 cups flour
Cut orange in half and extract juice with a hand juicer. Use the flesh and the juice.
Put all ingredients into a bowl and beat on medium speed for 10 minutes, making sure to scrape the side of the bowl.
Pour into a greased and floured 9" or 10"spring form pan, with a hole in the center, and a design on the bottom. I wouldn't recommend a cake pan without a hole in the center, as the cake may fall in the middle.
Bake at 350°F for 30-40 minutes or until knife inserted in cake comes out clean. It's ok if the top starts to crack. You'll flip it over when it's done, so the design is on the top.
Sprinkle with icing sugar and grated orange peel or mix some orange juice and icing sugar to make a glaze.
*note (for best results, and to prevent sinking, use a cake pan with a hole in the middle)
-chopped nuts can also be sprinkled on the bottom of the cake pan before adding batter.