Poppy Seed Pound Cake

I love anything with poppy seeds.

• 1/2 POUND BUTTER, SOFTENED
• 1-1/2 CUPS SUGAR
• 4 EGGS, SEPARATED
• 8 OZ. SOUR CREAM
• 1 TSP BAKING SODA
• 2 CUPS PRE-SIFTED FLOUR
• 1 TBLSP VANILLA
• 3 OZ. POPPY SEEDS

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In a large bowl, cream together butter, sugar and egg yolks. Add the sour cream, baking soda, flour, vanilla, and poppy seeds. Beat the egg whites until stiff and gently fold into the batter.

Spoon batter into a greased and floured bundt or tube pan. Bake in a preheated 350 degree oven for approx. 55 minutes. Allow cake to sit in pan for about 2 minutes, then turn onto a rack to cool. If desired, brush cake all over with rum.

Dust cake with powdered sugar before serving.