For the Cake: Preheat oven to 325°F (160°C, Gas Mark 3). Generously grease and flour 12-cup (3 L) 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 40-50 minutes or until toothpick inserted in centre 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.
