Poppyseed Cake

3 CUPS FLOUR
2-1/2 CUPS SUGAR
1-1/2 TEASPOONS SALT
1-1/2 TEASPOONS BAKING POWDER
1-1/2 CUPS MILK
1 CUP OIL
1/4 CUP POPPY SEED
3 EGGS
1-1/2 TEASPOONS VANILLA
2 TEASPOONS ALMOND EXTRACT

MIX DRY INGREDIENTS TOGETHER; BEAT IN MILK, OIL, EGGS, POPPY SEEDS, AND FLAVORINGS. BEAT UNTIL SMOOTH. PUT IN GREASED AND FLOURED BUNDT PAN. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR.

FROSTING:
3/4 CUP POWDERED SUGAR (I USE MORE TO MAKE IT MORE LIKE FROSTING-I PIPE IT ON WITH A DECORATING TUBE TO LOOK LIKE THE 'NOTHING BUT BUNDT' CAKE PLACE.)
1/4 CUP ORANGE JUICE
1/2 TEASPOON VANILLA
1/2 TEASPOON ALMOND EXTRACT
2 TEASPOONS MELTED BUTTER