Poppy Seed Cake

• 13 cup poppy seed
• 34 cup milk (rice milk works too)
• 185 g margarine
• 2 teaspoons vanilla essence
• 1 cup caster sugar
• 3 eggs
• 2 cups self raising flour (self rising)

1. Grease a 14cm x 21cm loaf pan or an equivalent spring form round cake pan.
2. Combine poppy seeds and milk in medium bowl.
3. Stand for 1 hour.
4. Add butter, essence, sugar, eggs and sifted flour to poppy seed mixture.
5. Beat on low speed with electric mixer until combined.
6. Then beat mix on medium speed for about three minutes (until a pale colour).
7. Pour into prepared pan.
8. Bake in moderate oven (180C) for approximately 1 hour (Until middle is cooked).
9. Stand for five minutes before turning onto a wire rack.
10. (English to American flour translations).
11. Cake & pastry flour = soft flour
12. All-purpose flour = plain flour
13. Bread flour = strong flour, hard flour
14. Self-rising flour = self-raising flour
15. Whole-wheat flour = wholemeal flour.

poppy seed, milk, margarine, vanilla essence, caster sugar, eggs, flour

Taken from www.food.com/recipe/poppy-seed-cake-124869 (may not work)