Cake, Debbie Allen, Desserts

Poppy Seed Cake with Orange Glaze

2-3/4 c. sugar
1 c. corn oil
3 large eggs
1-1/2 t. vanilla extract
1 t. almond extract
3 c. all purpose flour
2 T. poppy seeds
1-1/2 t. baking powder
1/2 t. salt
1-1/2 c. milk

Glaze:
1 c. powdered sugar
1/4 c. orange juice
1/4 t. almond extract

Preheat oven to 350*F. Grease and flour 12-cup bundt pan.

Using electric mixer, beat first five ingredients in large bowl to blend.

Mix flour, poppy seeds, baking powder and salt in medium bowl. Stir dry ingredients alternately with milk into sugar mixture, beginning and ending with dry ingredients.

Pour batter into prepared pan. Bake until tester inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack for 10 minutes.

Meanwhile prepare glaze. Whisk all ingredients in small bowl to blend.

Turn cake onto rack. Spoon glaze over warm cake. Cool cake completely. Slice and serve.