Ingredients:
1 cup softened butter
2 cups sugar
4 teaspoons almond extract
1 teaspoon vanilla extract
3/4 teaspoon salt
1 1/2 tablespoons poppyseeds
2 teaspoons baking powder
3 eggs
1 1/2 cups milk
3 cups flour
Frosting:
4 ounces soft cream cheese
4 tablespoons softened butter
2 cups powdered sugar
1/4 cup cream
Method:
Heat the oven to 350 degrees. Grease a Bundt pan and dust it with flour. Tap out the excess flour. Set aside. Cream together the butter and sugar until fluffy and smooth. Add the eggs and mix again. Add the vanilla and almond extract and mix. Add the salt, baking powder and milk and mix until smooth. Add the flour and combine.
Add the batter to the Bundt pan and spread smooth. Bake for 40-45 minutes, just until it is golden and a toothpick comes out mostly clean. There should be a few crumbs on there, but it shouldn't be gooey. Let it cook for a few minutes in the pan, then turn it upside down on a cooling rack. Cool completely before frosting.
Mix the frosting by whisking together the the butter and cream cheese. Add the powdered sugar and slowly mix together until smooth. Add the cream and mix again. You could just spoon it over the top, I added mine to a zip lock bag and trimmed the corner. Then piped it over the top.