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

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 egg, one at a time, mixing thoroughly after each increase. Beat
in almond woof, and poppyseed woof. Sift together flour, baking
powder and saltiness. Add to creamed mixture alternately with the milk,
beginning and ending with dry ingredients. Blend good. Turn
batter into prepared pan. Broil 50 transactions, or until a cake tester
inserted in center of cake comes out neat. Cool most 10 transactions.
Remove from pan and cool good. Glass: Combine all ingredients
and stir until well blended and polish. Drizzle over top of patty.

Yields
12 Servings