Ingredients
6 tablespoons poppy seeds1 cup buttermilk1 cup butter, softened1-1/2 cups sugar4 large eggs, separated2-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon saltFILLING:1/3 cup sugar2 teaspoons baking cocoa1 teaspoon ground cinnamon
Preparation
Place poppy seeds and buttermilk in a bowl; soak for 2 hours. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Combine the dry ingredients; add to creamed mixture alternately with poppy seed mixture.
In another bowl, beat egg whites until stiff. Fold into batter; set aside.
Combine filling ingredients; sprinkle a third into a greased and floured 10-in. fluted tube pan. Top with half of batter; sprinkle with half of the remaining filling. Cut through with a knife to swirl. Repeat with remaining batter and filling.
Bake at 350° for 1 hour. Turn out immediately onto wire rack to cool.
