1/2 c. sweet butter, softened
1 c. sugar
2 c. flour
2 eggs, separated
1/2 c. milk
1 c. ground poppy seed
1 tbsp. rum
1 tbsp. lemon rind
1 tsp. cream of tartar
1/2 c. raisins
1/2 tsp. each cinnamon & cloves
Few drops almond extract

Mix butter, sugar and egg yolks. Beat until fluffy. Add milk and flour alternately, a little at a time, continuing beating. Mix in poppy seed, raisins, rum and spices. Beat egg whites with cream of tartar and fold into the batter carefully. Bake in a spring cake form at 350 degrees for 45 minutes. When cool, cover top and sides with lemon icing.