Poppy Seed Cake

In the early 1900's, Lester Sykora's father came to America and operated a grocery and bakery in Cedar Rapids, and one in Long Prairie, Minnesota. In 1927 he purchased and founded the Sykora Bakery in Cedar Rapids' Czech Village.

1/3 cup poppy seeds
1 cup buttermilk
1 cup margarine
1 1/2 cups sugar
4  eggs
1  orange rind, grated
1/2 teaspoon vanilla
1/2 teaspoon salt
2 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
2 teaspoons cinnamon
Preheat oven to 350 degrees.

Soak poppy seed in buttermilk overnight.

Cream margarine and sugar until smooth. Beat in eggs one at a time. Stir in vanilla, salt, and grated orange rind. Sift flour, baking powder, and baking soda together and add alternately with soaked poppy seeds and milk. Mix to a smooth batter.

Pour 1/2 of the batter into either a 10-inch angel food or a bundt pan, which has been greased and floured. Blend cinnamon and sugar together and sprinkle on batter, then add rest of batter.

Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 35 min

Servings: 12

Recipe By: Pat Martin

From:  Czech and Slovak Touches - Recipes, History, Travel, Folk Arts
Used with permission of Penfield Press

Nutrition Facts
As prepared, each serving contains 350 calories, 19g total fat, 70mg cholesterol, 480mg sodium, 42g total carbohydrate and 6g protein.