---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
       1 c  Buttermilk
     3/4 c  Poppy seeds
       1 ts Almond extract
       1 c  Butter, room temperature
   2 1/4 c  Sugar
       5    Eggs, separated, room
   2 1/2 c  All purpose flour
       1 ts Baking soda
       1 ts Baking powder
       1 ts Cinnamon
   Preheat oven to 350F.  Grease and flour 10-inch bundt pan. Sift flour,
   baking powder and baking soda.
   Cream butter with 1 1/2 cups sugar.  Beat in yolks, one at a time, mixing
   well after each addition. Continue beating until light and fluffy. Add dry
   ingredients to batter alternately with buttermilk mixture. Beat whites
   until stiff but not dry. Fold into batter.
   Spoon half of batter into prepared pan.  Sprinkle with remaining sugar and
   then cinnamon.  Add remaining batter, spreading evenly. Bake until tester
   in center comes out clean, about 1 hour. Cool in pan for 20 minutes. Invert
   cake onto serving platter. Serve warm.
   From The Cookie Lady’s Files