1 c Butter, softened
1 c Sugar
3 Eggs
6 oz Poppyseed filling
12 oz Almond filling
2 1/4 c Flour
2 ts Baking powder
1/2 ts Salt
1/4 c Milk
-ALMOND GLAZE-
1 c Confectioner’s sugar
2 tb Light cream
1/4 ts Almond extract
Preheat oven to 350F. Grease and lightly flour a 10 inch tube or
bundt pan. Cream butter and sugar together until light and fluffy.
Add eggs, one at a time, mixing thoroughly after each addition. Beat
in almond filling, and poppyseed filling. Sift together flour, baking
powder and salt. Add to creamed mixture alternately with the milk,
beginning and ending with dry ingredients. Blend thoroughly. Turn
batter into prepared pan. Bake 50 minutes, or until a cake tester
inserted in center of cake comes out clean. Cool about 10 minutes.
Remove from pan and cool thoroughly. Glaze: Combine all ingredients
and stir until well blended and smooth. Drizzle over top of cake.
Yields
12 Servings