Fill a heavy-bottomed high sided saucepan, cast iron skillet, or dutch oven with 1½ to 3 inches of canola oil. Place over medium heat and slowly bring the temperature to 365°F (185°C).
In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and baking soda until well blended.
In a separate bowl, whisk the eggs. Add the Redpath® Golden Yellow Sugar and whisk until well combined. Whisk in the milk, water, pure vanilla extract, and almond extract.
Pour the wet ingredients into the dry ingredients. Gently whisk just until the batter is smooth.
Using a funnel with a ½-inch opening or a piping bag fitted with a round tip (½-inch hole) fill with about ⅓ cup (83 ml) of the batter.
Line a baking sheet with paper towels. Set aside.
With the tip of the funnel or piping bag held about 2 inches from the hot oil, stream a steady flow of batter into the hot oil. Using a circular motion, create the funnel cake from the outside and work inwards. Criss-cross the batter to connect all the “strands” together. Fry until golden brown in colour; about 2 minutes.
Use a pair of tongs or a spider strainer to carefully flip the funnel cake over. When golden brown on the other side, carefully remove the funnel cake from the oil and place onto the paper towel-lined baking sheet to drain off any excess oil. Make sure the oil comes back to 365°F (185°C) before streaming in the batter for the next funnel cake.
Repeat process until batter is finished.
Serve warm, dusted with Redpath® Icing Sugar, or desired toppings.