Almond Poppy Seed Cake

This is great recipe that has been a tradition of the family for many Christmas's. Although it can be made any time of year. I normally do not use the glaze, because it is not needed. However, I have included the complete recipe.

• Ready In: 1 hr 30 mins
• Yields: 2 loafs

Ingredients

• Cake or Bread

• 3  cups flour
• 2 3⁄4 cups sugar
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons salt
• 3  eggs
• 1 1⁄2 cups milk
• 1 1⁄2 cups  oil
• 1  tablespoon vanilla extract
• 1  tablespoon  almond flavoring
• 1  tablespoon  butter flavoring
• 1⁄4 cup poppy seed

• Glaze (optional)

• 1⁄4 cup  orange juice concentrate
• 3⁄4 cup sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon  almond flavoring
• 1⁄2 teaspoon  butter flavoring

Directions

1. In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended.
2. Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans.
3. Bake at 350 F for 1 hour.
4. While baking mix together oj concentrate (defrosted), sugar and extracts for glaze.
5. Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes.
6. Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot.
7. Let cool on cooling rack for 3-6 hours.
8. Refrigerate for up to a week or freeze for 3 months.