*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4   c            Sugar
    1       c            Corn oil
    3                    Large eggs
    1 1/2   ts           Vanilla extract
    3       c            All-purpose flour
    2       tb           Poppy seeds
    1 1/2   ts           Baking powder
      1/2   ts           Salt
    1 1/2   c            Milk
    1       c            Powdered sugar
      1/4   c            Orange juice
      1/4   ts           Almond extract
   Preheat oven to 350 degrees.  Grease and flour a
   12-cup bundt pan.  In large bowl of mixer, combine
   sugar, corn oil, eggs, vanilla and almond extracts.
   Beat to blend.  Combine and sift flour, poppy seeds,
   baking powder and salt into separate bowl.  Add dry
   ingredients alternately with milk into large mixing
   bowl containing sugar mixture, beginning and ending
   with dry ingredients.  Mix to blend.  Pour batter into
   prepared pan. Bake approximately 45 to 50 minutes, or
   until toothpick inserted near center comes out clean.
   Remove cake from oven and place pan on wire rack to
   cool for 10 minutes.
   Prepare glaze while cake is cooling:  Whisk powdered
   sugar, orange juice and almond extract together in a
   small bowl to blend.  Turn out cake onto rack or cake
   platter.  Spoon glaze over warm cake and allow cake to
   cool completely before slicing.
   From The Uptown Cafe in Butte, MT
   Note:  This poppy seed cake, which works in low or
   high altitudes without adjustment, will keep a number
   of days in a covered container on the counter top and
   freezes well unglazed.  Serve it plain for snacking,
   glazed for desserts or with orange slices for
   Assorted recipes from the Detroit News, entered by
   Diane Pahl
                    - - - - - - - - - - - - - - - - - -