1 stick margarine or butter plus 3 T., softened
 1-1/4 c. sugar
 4 eggs, room temperature, separated into yolks and whites
 2 c. flour
 1 t. baking soda
 1/2 t. salt
 1c. sour cream
 1 t. vanilla extract
 1 can poppy seed filling, Solo is fine
 Cream butter and sugar together. Add the poppy seed filling and stir
 until combined. Lightly beat egg yolks. add along with sour cream and
 vanilla. Blend well.  Stir together flour, salt and soda. Add flour
 mixture to poppy seed mixture. and blend well. Now beat the egg whites
 until fluffy. Fold egg whites into batter, a few streaks are okay.
 Pour batter into greased and floured Bundt pan and bake for about 1
 hour at 350 degrees F. Store well-wrapped, and the cake will be fresh
 for a long time.