Contest-Winning Poppy Seed Bundt Cake

• 3 large 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
• 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

1. 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.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

eggs, milk, canola oil, poppy seeds, almond, vanilla, butter, allpurpose, sugar, baking powder, salt, sugar, orange juice, almond, vanilla, butter

Taken from www.tasteofhome.com/recipes/contest-winning-poppy-seed-bundt-cake/ (may not work)