Poppy seed cake is infused with a buttery vanilla glaze and topped with a vanilla-flavored raspberry sauce.
Preheat oven to 325°F. For the Cake, generously grease and flour 12-cup Bundt pan. Mix flour, granulated sugar, baking powder and salt in large bowl. Add milk, oil, eggs and vanilla. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on medium speed 3 minutes. Gently stir in poppy seed. Pour into prepared pan
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean
For the Glaze, mix all ingredients in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven. Pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool completely before serving
For the Topping, mix raspberries and vanilla. Spoon sauce over each slice of cake before serving