6 eggs, separated
3 c. sugar
1 c. Crisco
1 tsp. vanilla
1 tsp. almond extract
2 tbsp. poppy seed (soak in 1/2 c. warm water)
3 c. flour
1/2 tsp. baking soda
1 c. buttermilk

Separate eggs, beat egg whites until stiff. Cream 1 cup Crisco and 3 cups sugar. Add yolks, one at a time. Soak poppy seeds in 1/2 cup warm water. Add 1 teaspoon vanilla and 1 teaspoon almond. Drain poppy seeds and add to creamed mixture. Add 1 cup buttermilk, 1/2 teaspoon baking soda and 3 cups flour alternately. Fold in egg whites and pour into greased and floured tube pan. Bake at 350 degrees for 1 hour and 10 minutes. Let cool 10 minutes before removing from pan.