Poppy Seed Bundt Cake

• 3 c. flour, sifted
• 2 c. white sugar
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 1/2 c. salted butter, softened
• 1/2 c. (4 oz.) sour cream
• 6 large eggs
• 1/3 c. cream sherry
• 1/3 c. poppy seed
• 1/4 c. confectioners sugar (topping)

1. Preheat oven to 350u0b0.
2. Grease and flour a 3-quart fluted tube pan or Bundt pan.
3. In large bowl with an electric mixer, blend flour, sugar, salt and baking powder on low until all ingredients are distributed equally.
4. Add butter, sour cream and 3 of the eggs and mix on medium until the dry ingredients are moistened.
5. Beat on high for 2 minutes, then scrape bowl.
6. Add remaining 3 eggs, one at a time, alternating with the sherry.
7. Beat well after each addition.
8. Blend in poppy seed on low speed.
9. Pour batter into prepared pan and bake 50 to 60 minutes or until toothpick inserted into the center of cake comes out clean.
10. Cool in pan 10 minutes, then invert cake onto a rack to cool.
11. When cake has cooled completely, lightly dust top with confectioners sugar.
12. Yield:
13. 24 servings.

flour, white sugar, salt, baking powder, butter, sour cream, eggs, cream sherry, poppy seed, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833826 (may not work)