Ingredients

Instructions

1. Soak poppy seeds in buttermilk for 2 hours.
2. Cream shortening and sugar. Add eggs, one at a time, then vanilla.
3. Sift together flour, salt, and soda. Add dry ingredients alternately with the milk until well mixed. The batter will be thick.
4. Place half the batter in a greased Bundt pan. Sprinkle half of the cinnamon mixture (sugar and cinnamon). Pour in the rest of the batter and top with the remaining cinnamon mixture.
5. Bake for 50 minutes at 350 degrees.
6. *Grandma Bergeron almost always made this cake at Thanksgiving or Christmas.*