Cream the butter, cream cheese and Splenda with
an electric mixer. Add the eggs, one at a time;
blend in the extracts. Mix the almond flour and
baking powder; add to the egg mixture a little at a
time. Pour into a greased 9-inch round cake pan.
Bake at 350º 50-55 minutes. I suggest checking the
cake after 40 minutes or so because mine was done
in less than 45 minutes. The cake will be golden
brown and firm to the touch when done.

LOAF CAKE VARIATION
Bake in an well-greased 8x4" loaf pan at 325º for
50-55 minutes or until well browned. Place pan on
cooling rack and let cool 10 minutes before turning
cake out of pan.