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.

Pat's Amaretto-Poppyseed Bundt

Easy and Excellent!

The convenience of using a cake mix can be a lifesaver when you come home exhausted and it's your turn to bring in tomorrow's office celebration cake.

• 1 PKG. YELLOW CAKE MIX (NOT “PUDDING IN THE MIX” TYPE)
• 1 SMALL PKG. INSTANT VANILLA PUDDING
• 1 CUP AMARETTO
• 1/2 CUP VEGETABLE OIL
  
• 4 EGGS
• 3 TBSP. POPPY SEEDS
  

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Preheat oven to 325 degrees. Grease and flour a 10-inch bundt or tube pan.

Combine all ingredients and beat with electric mixer at medium-high speed for two minutes or until fluffy. Pour batter into pan and bake at 325 degrees for one hour or until toothpick inserted in center of cake comes out clean. If desired, dust cooled cake with powdered sugar or top with a thin glaze.