Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in extracts.
Combine flour and next three ingredients; add to butter mixture alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 325°F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack 10 to 15 minutes; remove from pan, and cool on wire rack. Pour Buttermilk Glaze over warm cake.
GLAZE
Bring first five ingredients to a boil in a small saucepan over medium heat, and cool slightly. Stir in vanilla.