Poppy Seed Bundt Cake

 1/3 cup poppy seeds

1 cup buttermilk

2 sticks margerine (or butter?)

1 3/4 cups sugar

4 eggs, separated

1/2 tsp vanilla

1 1/2 tsp almond extract

2 1/2 cups flour + 2 TB

1/2 tsp soda

1 tsp baking powder

1/4 tsp salt

Cinnamon sugar mixture

Soak poppy seeds in buttermilke for 15 minutes. Mix margarine and sigar. Add egg yolks and extracts. Sift flour with dry ingredients. Add dry ingredients and buttermilk to cream mixture. Fold in stiffly beaten egg whites. Grease bundty pan well. Pour in small amount of batt and sprinkle with cinnamon sugar mix. Repeat. Dot top with butter.

Bake 1 hour at 350 degrees. Cool 15 minutes and remove from pan.

Glaze:

1 cup powdered sugar, 1 tsp each of butter flavoring, almond extract, vanilla. Add milk to thin consistency and drizzle on cake.