Preheat oven to 350F. Grease and lightly flour a 10inch 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 poppy seed 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.
For the glaze: Combine all ingredients and stir until well blended and smooth. Drizzle over top of cake.
