1/4 c. poppy seed
1 c. buttermilk
1/4 c. sugar
2 tsp. cinnamon
1/2 c. shortening
1/2 c. butter, softened
1 1/2 c. sugar
4 eggs
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Mix poppy seed and buttermilk; let stand 2 hours. Combine 1/4 cup sugar and cinnamon; set aside.

Heat oven to 350 degrees. Grease and flour 12-cup Bundt pan. In large mixer bowl, cream shortening, butter and 1 1/2 cups sugar. Add eggs, 1 at a time, beating 1 minute after each addition. Mix in poppy seed mixture and vanilla.

Combine flour, soda, and salt; add and mix well. Pour 1/3 of batter into pan; sprinkle 1/3 of reserve cinnamon-sugar mixture over batter without touching sides of pan. Repeat layers twice.

Bake 45-50 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Yield 12- 16 servings.