3/4 c. poppyseeds
1/2 c. butter
3 eggs
1-1/2 c. unbleached white flour
1/2 tsp. salt
1 c. milk
1 c. packed light brown sugar
2-1/2 tsp. baking powder

SAUCE:

1/2 to 1 pkg. semi-sweet baking chocolate
Butter
Grand Marnier

Preheat oven to 350 degrees. Butter a Bundt pan and dust it lightly with flour.

Add 3/4 cup poppyseeds to 1 cup milk in a saucepan. Heat to boiling point only. Remove from heat; let stand 20 minutes.

Cream 1/2 cup butter with 1 packed cup light brown sugar until fluffy. Beat in 3 egg yolks (save the whites). Sift in 1-1/2 cups unbleached white flour, 2-1/2 teaspoons baking powder, 1/2 teaspoon salt. Mix well.

Beat egg whites until stiff. Mix butter-flour mixture (it will be stiff) with poppyseeds and milk. Mix until just blended. Squirt in juice of 1/2 lemon, fold in egg whites.

Spread into prepared pan. Bake 35-45 minutes or until done.

GLAZE:

In a double boiler, melt 1/2 to 1 package of semi-sweet baking chocolate (approximately 3-4 ounces chocolate). Add a little butter (not more than 1 tablespoon) and stir until blended. Add a generous shot of Grand Marnier that has been heated previously. (If you don't heat the liqueur, it will solidify the chocolate). Drizzle over cake.