1/4 c. poppy seeds
1 c. buttermilk
1 c. shortening
1 1/2 c. sugar
4 eggs, room temperature
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda

Soak poppy seeds in buttermilk for 2 hours or more. Cream shortening and sugar; add eggs one at a time. Add vanilla. Sift flour, salt, and baking soda; add eggs and seeds alternately to flour. Beat well.

Grease an angel food or bundt pan. Place batter in layers alternating with 1/3 cup of sugar and 2 teaspoons cinnamon mixed together. Begin and end with batter.

Bake at 350 degrees 50 minutes; cool 5 minutes and turn out on plate.