This is my Russian mother-in-law's specialty. Everyone who tastes her poppy seed cake asks for the recipe.

1 1/2 c. cake flour
1 1/2 tsp. double-acting baking powder
3 lg. eggs
1 1/2 c. superfine sugar
2 tsp. almond extract
9 oz. poppy seeds, ground in a spice grinder (about 2 c.)
1 c. milk
1 1/2 sticks (3/4 c.) unsalted butter, melted and cooled
1/4 c. vegetable oil
1/2 c. fresh bread crumbs
Confectioners' sugar for dusting

Into a bowl sift the flour and the baking powder. In another bowl beat the eggs, the superfine sugar, and the almond extract until the mixture is thick and pale and stir in the poppy seeds. Stir in the flour mixture alternately with the milk and stir in the butter combined with the oil, a little at a time.

Sprinkle a buttered 3-quart tube pan with the crumbs, pour in the batter, and bake the cake in a preheated 350 degree oven for 1 hour, or until a tester comes out clean. Let the cake cool in the pan on a rack for 10 minutes, turn it out onto the rack, and let it cool completely. Dust the cake with the confectioners' sugar.