1/4 c. poppy seed, soaked overnight in 1 c. buttermilk
1 c. butter
4 eggs, separated
1/2 tsp. vanilla
1/2 tsp. almond flavoring
1 1/2 c. sugar
1 tsp. baking soda
1/4 tsp. salt
2 1/2 c. flour

Beat egg whites until very stiff. Cream egg yolks, sugar, and shortening. Alternate buttermilk mixture with dry ingredients. Fold in egg whites, beaten stiff. Pour in greased and sugared bundt pan. Bake at 350 degrees for 55 minutes.