Preheat oven to 325F. Grease two 9x5x3 loaf pans and dust with flour. In large bowl, beat sugar, butter, cream cheese, and extracts until fluffy. Beat in eggs one at a time. Combine flour, baking power and salt, beat into sugar mixture until smooth. Spread batter into loaf pans, cut through batter several times with knife to break large air bubbles. Bake 65 to 70 minutes or until toothpick inserted in center comes out clean. Allow cake to rest for 15 minutes then carefully, using a butter knife, release cake from the sides of the pans. Remove from pans and cool right side up on rack. Cool completely, slice and enjoy. Store remaining cake in plastic wrap.