Soak poppy seeds in buttermilk overnight (at least 6 hours).
Cream margarine, then add 1 ½ cups sugar gradually and
beat until fluffy. Add eggs, one at a time, beating well after
each addition. Add vanilla. Sift flour, salt and baking soda together
and add to margarine mixture alternating with the buttermilk and
poppy seed mixture. Blend well.
Separately mix together ½ cup sugar and cinnamon. Grease
Bundt pan. Sprinkle about ¼ of cinnamon mixture evenly
over greased pan (this will form a thin crust over the cake).
Put about 1/4 of the batter in the pan and sprinkle cinnamon mixture,
another 1/4 of batter and sprinkle, another ¼ of batter
and then the last of the cinnamon and then the rest of the batter
(you should get 3 layers of cinnamon/sugar).
Bake at 350 degrees for 50 minutes or until an inserted toothpick
comes out clean. Set on a rack and let cool for 1 hour (If you
leave for longer than an hour you will have great difficulty getting
cake out of Bundt pan). If you desire, serve chilled Sour Cream
Sauce (recipe below) over slices of poppy seed cake.
Sour Cream Sauce
½ cup Confectioner's sugar
½ cup sour cream
¼ teaspoon vanilla extract
Heat sugar and sour cream in a small sauce pan, stirring constantly,
until just smooth. Stir in the vanilla. Chill.
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