Poppy Seed Pound Cake
From: email@example.com (Carole A. Resnick) 2 cups very fresh poppy seeds 3 large eggs 1 1/2 cup sugar 1 Tablespoon dark rum 1 1/2 cups cake flour 1 teaspoon baking powder 1 cup milk 1/4 cup unsalted butter, melted and cooled Grind poppy seeds. Beat eggs until they are frothy, beat in sugar a little at a time until the mixture is thick and pale. Beat in the rum and poppy seeds. Sift the flour and baking powder and add to the egg mixture. Stir in the milk and butter. Turn the batter into a well-buttered and floured 10 x 3 1/2" (1 1/2 quart) bundt pan. Bake in a 375F oven for 35-45 minutes. Cool in pan for 5 minutes, turn out onto rack and cool completely.