I came up with this recipe when I was trying to make Almond Poppy muffins like the ones that Costco sold. I loved those muffins so I wanted to make my own. This cake came very close to the flavor and the moisteness of the muffins.
Preheat oven to 350°F. 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.