2 oz (1 jar) poppy seeds

    3/4 c  Milk

    3/4 c  Soft butter (1 1/2 sticks)

      3    Eggs

  1 1/4 c  Sugar

      1 ts Vanilla

      2 ts Baking powder

      2 c  Sifted all-purpose flour

           10X sugar

  1>. Combine poppy seeds and milk in a large bowl. Let stand at room

  temperature 3 to 4 hours. Let eggs and butter warm to room temperature for
  easy mixing. (Butter should be VERY soft) Grease and flour an 8 1/2 x 4 1/2
  x 2 1/2-inch pan. Preheat oven to 3500F. 2>. Add butter, eggs, sugar,
  vanilla, baking powder and flour to poppy seeds and milk. Beat at medium
  speed with electric mixer for 1 minute, scraping side of bowl. Pour into
  prepared pan. 3>. Bake in 3500F oven for 1 hour and 15 minutes or until
  center springs back when lightly pressed with a fingertip. Cool in pan on a
  wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle
  with 10X (confectioner's) sugar. Serve plain or with whipped cream.