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Poppy Seed Cake with Orange Glaze

2 3/4 cups sugar
1 1/2 cups milk
1 cup corn oil
3 large eggs
1 1/2 teaspoons vanilla
1 teaspoon almond extract
3 cups flour, all-purpose
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar
1/4 cup orange juice
1/4 teaspoon almond extract

Grease and flour a 12 cup bundt pan. In large bowl or mixer,
combine sugar, corn oil, eggs, vanilla and almond extract. 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. Blend. Pour batter into prepared pan. Bake
at 350 for 45 to 50 minutes. Place pan on rack to cool for 10
minutes.

Prepare glaze while cake is cooling. Whisk powdered sugar, orange
juice and almond extract together. Turn out cake onto rack. Spoon
glaze over warm cake and allow cake to cool before slicing.

By the way, this glazing is quite liquid and sort of saturates the
outer layer of the cake. This makes a good "tea" cake or a nice,
light dessert that clears the palate.

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