Poppy Seed Coffee Cake - cooking recipe

Ingredients

1/4 c. poppy seed
1 c. buttermilk
1 c. margarine
1 1/2 c. sugar
4 eggs
2 1/2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla

Preparation

Let the poppy seed soak in the buttermilk in refrigerator overnight.
Cream the shortening with the sugar well.
Add the eggs one at a time and beat until light and fluffy.
Add flour, baking powder, soda and salt together.
Add alternately with the buttermilk mixture.
Blend in vanilla.
Grease Bundt mold well or angel food cake pan.
Pour into mold.
Bake for 1 hour at 350\u00b0. Cool in mold before removing.
Plain powdered sugar or a glaze may be drizzled over the cake when cooled.