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.
1 cup sugar
1 teaspoon almond extract
1 teaspoon rum extract
1 package vanilla sugar
2 1/2 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.
Pour into a greased and floured springform pan, with a hole in the center, and a design on the bottom.
Bake at 350°F for 30 minutes or until knife inserted in middle comes out clean. It's OK when top starts to crack. You'll flip it over when it's done, so the design is on the top. Don't overbake or cake will be dry.
Sprinkle with icing sugar and grated orange peel or mix some orange juice and icing sugar to make a glaze.