•

1 c. butter

Poppy Seed Cake

1 1/2 c. sugar

2 1/2 c. wheat flour

1 t. baking soda

1 c. buttermilk

1/2 oz. poppyseed

Soak poppyseeds in buttermilk for 15 minutes. Cream

butter and sugar together. Add egg yolks. Add the dry

ingredients, alternating poppyseeds with the flour and

sugar mixture. Beat eggs white stiff and fold into mixture.

Pour half of batter into greased bundt pan. Mix brown

sugar and cinnamon and sprinkle over batter. Pour on

remaining half of batter.

• 1 t. vanilla

•

4 eggs, separated

1/2 c. brown sugar

1 t. cinnamon

Bake at 350° for one hour. Test with toothpick for

doneness.

Great Tastes