1 cup ground poppy seeds
1 cup milk OR 1 cup freshly squeezed orange juice
1 cup butter/margarine
2 cups sugar
3 eggs, separated
2 cups SR flour
1/2 tsp. salt
2 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees. Cream butter and sugar together. Mix milk (or juice) with poppy seeds and beat in egg yolks. Sift flour, salt,; stir into dough. Beat whites of eggs until stiff, and fold into dough with vanilla. Grease a large loaf pan with butter or margarine. Sprinkle flour over sides, fill pan, and bake approximately 1 hour. If it springs back when touched with a finger and if a toothpick inserted in the middle comes out clean, the cake is ready. Invert it over a rack to cool.
Preheat oven to 350 degrees. Cream butter and sugar together. Mix milk (or juice) with poppy seeds and beat in egg yolks. Sift flour, salt,; stir into dough. Beat whites of eggs until stiff, and fold into dough with vanilla. Grease a large loaf pan with butter or margarine. Sprinkle flour over sides, fill pan, and bake approximately 1 hour. If it springs back when touched with a finger and if a toothpick inserted in the middle comes out clean, the cake is ready. Invert it over a rack to cool.
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