This is a handy cake to have in the freezer for unexpected guests.

1 (2 oz.) jar poppy seeds (1/2 c.)
3/4 c. milk
3/4 c. (1 1/2 sticks) soft butter
3 eggs
1 1/4 c. sugar
1 tsp. vanilla
2 tsp. baking powder
2 c. all-purpose flour, sifted
10X confectioners sugar

Combine poppy seeds and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let butter and eggs warm to room temperature for easy mixing. (Butter should be very soft.) Grease and flour an 8 1/2 x 4 1/2 x 2 1/2 inch pan. Preheat oven to 350 degrees. Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl with plastic spatula. Pour into prepared pan. Bake in 350 degree oven for 1 hour and 15 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack 5 minutes. Loosen around edges; turn out to cool. Sprinkle with 10X sugar. Serve plain or with whipped cream, if you wish. Makes one loaf cake.