—–CAKE—– 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
—–GLAZE—– 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 breadfast. Assorted recipes from the Detroit News, entered by Diane Pahl