2 ounces poppy seeds
3/4 cup milk
3/4 cup soft butter
3 eggs
1 1/4 cups sugar
1 teaspoon vanilla
2 teaspoons baking powder
2 cups all-purpose flour, sifted
confectioner's sugar
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 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 350F.
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 350F 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 confectioner's sugar. Serve plain or with whipped cream.
3/4 cup milk
3/4 cup soft butter
3 eggs
1 1/4 cups sugar
1 teaspoon vanilla
2 teaspoons baking powder
2 cups all-purpose flour, sifted
confectioner's sugar
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 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 350F.
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 350F 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 confectioner's sugar. Serve plain or with whipped cream.
