ELLEN’S POPPYSEED BUNDT CAKE (for eight)

1 cup crushed poppy seeds

1 cup milk

1 cup butter (plus extra for the pan)

2 cups sugar

3 eggs, separated

2 teaspoons vanilla

2 cups flour, sifted (plus extra for flouring the pan)

2-1/2 teaspoons baking powder

½ teaspoon salt

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1. Place a rack in the middle of the oven and preheat the oven to 350*. Grease a tube pan thoroughly and flour it, tapping out the excess.

2. Combine the milk and poppy seeds and bring to a boil. Turn off the heat and let it sit for 1 hour.

3. Beat together the butter and sugar with an electric mixer at medium high speed until pale and fluffy, about 2 minutes in a standing mixer or 4 with a hand-held. Add the egg yolks one at a time and beat after each addition.  Add the vanilla and beat.  Add the poppy seed-milk mixture and beat.  Add the flour, baking powder and salt and beat.

4. In a different bowl, beat the egg whites until stiff and gently fold them into the batter.

5. Pour the batter into the prepared pan and bake it in the middle of the oven for 1 hour. Allow to rest in the pan set on a cake rack for 15 minutes before turning out.