Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter, softened |
| 1 cup | Sugar |
| 3 | Eggs |
| 6 ounces | Poppyseed filling |
| 12 ounces | Almond filling |
| 2¼ cup | Flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ¼ cup | Milk |
| 1 cup | Confectioner's sugar |
| 2 tablespoons | Light cream |
| ¼ teaspoon | Almond extract |
ALMOND GLAZE
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.