Yield: 1 servings
|2 ounces||(1 jar) poppy seeds|
|¾ cup||Soft butter (1 1/2 sticks)|
|2 teaspoons||Baking powder|
|2 cups||Sifted all-purpose flour|
1>. Combine poppy seeds and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let eggs and butter warm to room temperature for easy mixing. (Butter should be VERY soft) Grease and flour an 8½ x 4 ½ x 2 ½-inch pan. Preheat oven to 3500F. 2>.
Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl. Pour into prepared pan. 3>. Bake in 3500F oven for 1 hour and 15 minutes or until center springs back when lightly pressed with a fingertip. Cool in pan on a wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle with 10X (confectioner's) sugar. Serve plain or with whipped cream.