*  Exported from  MasterCook II  *

                          Poppy Seed Bundt Cake

Recipe By     : Roberta Young
Serving Size  : 1    Preparation Time :9:00
Categories    : Cakes & Bars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           Poppy Seed
   1      Cup           Buttermilk
   1      Cup           Margarine
     3/4  Cup           Sugar
   4                    Eggs
   1      Teaspoon      Vanilla Extract
   2 1/2  Cups          Flour
     1/2  Teaspoon      Salt
   1      Teaspoon      Baking Soda
     1/2  Cup           Sugar
   1      Tablespoon    Cinnamon

1)  Soak poppy seeds in buttermilk in refrigerator for at least 8 hours or overnight.

2)  Cream margarine, add the 3/4 cup of sugar gradually and beat until fluffy.  Add eggs, one at a time, beating well after each addition.  Add vanilla.

3)  Sift flour, salt and soda together.  Add to margarine and sugar mixture alternately with the buttermilk/poppy seed mixture.  Blend well.

4)  Mix together 1/2 cup sugar and the cinnamon.  Grease the bundt pan.  Sprinkle a small amount of cinnamon/sugar mixture evenly over the greased pan.  Put batter in pan in layers, sprinkling cinnamon/sugar mixture between each layer.  If you spread the batter thin, you can get 3 layers of cinnamon/sugar.

5)  Bake at 180° C (350° F) for 50 minutes or until a toothpick comes out clean.

6)  Set cake on a rack for 1 hour, then unmold to finish cooling.

7)  "Enjoy!"

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NOTES : I loved this cake when I was young, but when I made it recently I found it far too sweet!  So I've reduced the amount of sugar in the cake itself from 1 cup to 3/4 cup, but haven't tested it yet.