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Poppyseed Bundt Cake

1 c Butter (or margarine)
1 1/2 c Sugar
2 1/2 c Flour (sift
-before measuring)
1 t Baking soda
2 t Baking powder
1 c Buttermilk
2 oz Poppy seeds
-(about 1/4 cup)
1 t Almond extract -(or vanilla extract)
4 Eggs (separated)
1/4 c Brown sugar
1 t Cinnamon

Soak poppyseed in the buttermilk for 15 minutes.
Cream together butter and sugar. Add yolks to creamed mixture. Add almond extract or vanilla. Add dry ingredients alternately with buttermilk mixture, a little at a time.
Beat egg whites very stiff as for angel food. Fold egg whites into mixture. Pour half of this batter mixture into well-greased Bundt pan. Sprinkle with a mixture of about 1/4 cup brown sugar and about 1 t cinnamon. Pour in remaining batter. Bake at 350 degrees F. for 1 hour. Cool and invert onto serving dish, then remove Bundt pan.

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