1 (2 oz.) jar poppy seeds
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. sifted all-purpose flour
Confectioners sugar

Combine poppy seeds and milk in 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 sides of bowl with spatula. Pour into prepared pan. Bake for 1 hour 15 minutes or until center springs back when lightly pressed. Cool in pan or wire rack for 5 minutes. Loosen edges; turn out to cool. Sprinkle with confectioners sugar. Serve plan or with whipped cream.