2 tbsp. poppy seed
1/4 c. milk
6 eggs, separated
1 c. shortening
3 c. sugar
1 c. buttermilk
1/4 tsp. baking soda
1/4 tsp. almond extract
1 tsp. lemon extract
1 tsp. butter flavoring
1/4 tsp. salt
1/3 c. flour

Preheat oven to 350 degrees. Soak poppy seeds in milk for 30 minutes. To warm yolks and shortening, add sugar; beat well. Add poppy seed mixture. Add buttermilk with soda dissolved in it. Then add extracts, butter flavoring, salt and flour. Beat egg whites until stiff. Fold into batter. Gently pour into greased and floured Bundt or tube pan. (I use a tube pan with waxed paper in the bottom.) Bake at 350 degrees for 1 hour and 15 minutes. While cake is warm pour a glaze over.

GLAZE:

1 1/3 c. confectioners sugar
1 tbsp. orange marmalade
1/3 c. fresh orange juice
1 tsp. butter flavoring
1 tsp. almond extract
1 tsp. orange extract

Heat over low heat, stirring and blending. Cool slightly.