Poppy Seed Cake

1 1/2 cups granulated sugar

1 1/2 cups butter (use best quality, like Amish butter)

1 1/2 cups buttermilk or milk

3 eggs

3 cups unbleached flour

1/4 teaspoon powdered vitamin C (if available)

1 Tablespoon baking powder

1/4 teaspoon salt

1/2 cup poppy seeds

1 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F.

2. Prepare bundt pan by buttering the surface and then lightly flouring it. Do not use Pam or any other baking spray as the butter/flour combo makes the crust taste infinitely better!!!

3. Thoroughly cream the butter and the sugar. Add the eggs, one at a time, then beat until the batter becomes light colored and fluffy.

4. Sift the flour, then measure. Add the salt and the baking powder to the flour and then sift again. Stir the poppy seeds into this dry mix..

5. Add the flour and the milk alternately to the mixture starting off with the flour and beat until smooth. Add the vanilla and blend it into the batter.

6. Pour the batter into prepared tube pan. Bake in preheated over for 1 hour. Remove from oven. After 10 minutes remove the cake from the pan and cool on wire rack.

This cake benefits from using the best ingredients. King Arthur's flour, Watkin's vanilla, Amish butter rolls...

Adapted from Get Your Buns in Here by Laurel Wicks