Poppy Seed Bundt Cake

• 6 tablespoons poppy seeds
• 1 cup buttermilk
• 1 cup butter, softened
• 1-1/2 cups sugar
• 4 large eggs, separated
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup sugar
• 2 teaspoons baking cocoa
• 1 teaspoon ground cinnamon

1. 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.
2. In another bowl, beat egg whites until stiff. Fold into batter; set aside.
3. 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.
4. Bake at 350u0b0 for 1 hour. Turn out immediately onto wire rack to cool.

poppy seeds, buttermilk, butter, sugar, eggs, flour, baking powder, baking soda, salt, sugar, baking cocoa, ground cinnamon

Taken from www.tasteofhome.com/recipes/poppy-seed-bundt-cake/ (may not work)