In a large bowl, cream together sugar and butter until fluffy. Add eggs one at a time, then mix in vanilla and almond extracts.

In a separate bowl, whisk together flour, baking powder, cardamom, and salt.

Combine the heavy cream and milk.

Alternate adding the flour mixture and cream mixture to the large bowl, scraping the sides of the bowl as needed.

Pour batter into the prepared pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.

While loaf is cooling, make the glaze. Heat milk in a microwave safe bowl or measuring cup (or in a small saucepan on the stove), then add tea bags. Cover and let steep 15 minutes. Remove the tea bags, squeezing out extra liquid, and put milk into the fridge to cool.

When loaf is cooled, whisk half of the steeped milk into the powdered sugar, adding more as needed in small increments to achieve a pourable glaze.

Place rack with loaf on it on top of a baking sheet or tray and pour glaze over the loaf. Let glaze harden before serving.