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1
Preheat oven to 350F (180C).
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2
Grease and flour a 12-cup bundt pan.
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3
In large bowl of mixer, combine sugar, corn oil, eggs, vanilla and almond extracts.
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4
Beat to blend.
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5
Combine and sift flour, poppy seeds, baking powder and salt into separate bowl.
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6
Add dry ingredients alternately with milk into large mixing bowl containing sugar mixture, beginning and ending with dry ingredients.
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7
Mix to blend.
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8
Pour batter into prepared pan.
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9
Bake approximately 45 to 50 minutes, or until toothpick inserted near center comes out clean.
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10
Remove cake from oven and place pan on wire rack to cool for 10 minutes.
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11
Prepare glaze while cake is cooling: Whisk powdered sugar, orange juice and almond extract together in a small bowl to blend.
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12
Turn out cake onto rack or cake platter.
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13
Spoon glaze over warm cake and allow cake to cool completely before slicing.
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14
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.
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15
Serve it plain for snacking, glazed for desserts or with orange slices for breadfast.
