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Poppy Seed Bundt Cake

Since this moist cake keeps so well, you can make it the day before serving. It freezes beautifully, too. Flavored with almond extract and poppy seeds, it's great for taking to a picnic or potluck or to present as a hostess gift.

12-14 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

3 eggs
1-1/2 cups milk
1 cup canola oil
1 tablespoon poppy seeds
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
2-1/2 cups sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
GLAZE:
3/4 cup confectioners' sugar
1/4 cup orange juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring

Directions

In a large bowl, beat eggs, milk, oil, poppy seeds, extracts and
flavoring. Combine the flour, sugar, baking powder and salt; add to
egg mixture until blended.
Pour into a greased and floured 10-in. fluted tube pan. Bake at
350° for 60-70 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan

2 of 2

Poppy Seed Bundt Cake (continued)

Directions (continued)

to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth. Drizzle over
cake. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 slice) equals 442 calories, 18 g fat (3 g saturated fat), 49 mg cholesterol, 155 mg sodium, 65 g carbohydrate, 1 g fiber, 5 g protein.