Yield: 1 loaf
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1 jar ( 2 ounces) poppy seeds (1/2 cup)
1/4 cup milk
3/4 cup (1 1/2 sticks) margarine
3 eggs
1 1/4 cup sugar
1 teaspoon vanilla
2 teapoons baking powder
2 cups flour
confectioner's sugar

Cooking time: 1 hour 15 minutes
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Preheat oven to 350 degrees.

Grease and flour 8 1/2 inch loaf pan.

Combine poppy seeds and milk in a large bowl.
Let stand at room temperature 3-4 hours.

Let margarine and eggs warm to room temperature for easy mixture. (Butter should be very soft).

Add margarine, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk.
Beat at medium speed with mixture for 1 minute, scraping sides of bowl with spatula.
Pour into prepared pan.

Bake in oven for 1 hour, 15 minutes or until center springs back when lightly pressed with fingertip.

Cool in pan on wire rack 5 minutes.
Loosen around edges; turn out of pan to cool.
Sprinkle with Confectioners sugar.
Serve pain or with whipped cream, if you wish.

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