3 c. sifted flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. butter, softened
2 1/2 c. granulated sugar
1 tsp. vanilla
1/2 tsp. almond extract
6 lg. eggs (room temperature)
1/3 c. poppy seeds
1 (8 oz.) container dairy sour cream
2 tsp. confectioners sugar or Orange Glaze (recipe follows)

Sift together flour, salt, and baking soda; set aside. In large bowl using mixer at medium speed, beat butter, granulated sugar, vanilla, and almond extract until light, 2 minutes.

Add eggs, one at a time, beating well after each addition (total beating time: 10 minutes). Blend in poppy seeds. Add dry ingredients alternately with sour cream, blending well after each addition. Pour into greased 10-inch (12 c.) fluted tube pan.

Bake in 325 degree oven 1 hour 25 minutes, or until cake tests done. Cool 15 minutes. Remove from pan; cool on rack. Sift confectioners sugar over cake or drizzle cake with Orange Glaze. Makes 1 large cake.

ORANGE GLAZE:

Stir together 1 cup sifted confectioners sugar and 4 teaspoons orange juice until smooth.