cream the margarine and cream cheese in a large bowl until smooth and creamy.Add the sugar and beat until smooth. Add the eggs 1 at a time, beating well after each addition. Add the flour gradually, beating until well mixed after each addition. Beat in the vanilla and almond extracts. Pour into greased and floured 10- inch tube pan. Bake at 325 degrees for 1 1/2 hours or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Invert onto a cake plate. Let stand until the cake is cooled completely.