# 63 Poppy Seed Bundt Cake - a "retro" one-bowl recipe from 1979!!

Colonial Seed Cake

(Family Circle Magazine; August, 1979)

1/2 cup poppy seeds

3/4 cup milk

3/4 cup butter

3 eggs

1 - 1/4 cups sugar

1 tsp. vanilla

2 tsp. baking powder

2 cups sifted all-purpose flour

Combine poppy seeds and milk; leave at room temperature for 1-2 hours.  Let butter and eggs warm to room temperature.  Butter should be very soft.

Grease/flour bundt pan.

Put all ingredients in large bowl.  

Scraping sides, beat at medium speed one minute.  

Bake 60 minutes at 350 degrees.

Cool in pan for 5 minutes before turning out.

Visit Weekend Potluck # 42 at The Country Cook
to see this recipe and many more!