1 c. vegetable oil
3 eggs
2 1/4 c. sugar
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 c. milk
1 1/2 tsp. almond extract
1 1/2 tsp. butter flavoring
1 (2 1/8 oz.) can poppy seeds
Glaze (recipe follows)

Combine oil, eggs, and sugar in a large mixing bowl; beat at medium speed of an electric mixer 2 minutes.

Combine flour, baking powder, and salt; add to egg mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings and poppy seeds.

Pour batter into a well-greased and floured 10-inch Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and place on a serving plate.

While warm, prick cake surface at 1-inch intervals with a wooden pick; pour glaze over cake. Yield: one 10-inch cake.

GLAZE:

1/2 c. sugar
1/4 c. orange juice
1/2 tsp. almond extract
1/2 tsp. butter flavoring
1/2 tsp. vanilla extract

Combine all ingredients in a small mixing bowl; beat at medium speed of an electric mixer until well blended (mixture will be grainy). Yield: 1/2 cup.