Poppy Seed Pound Cake

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From: ak399@cleveland.freenet.edu (Carole A. Resnick)

2 cups very fresh poppy seeds
3 large eggs
1 1/2 cup sugar
1 Tablespoon dark rum
1 1/2 cups cake flour
1 teaspoon baking powder
1 cup milk
1/4 cup unsalted butter, melted and cooled

Grind poppy seeds.  Beat eggs until they are frothy, beat in sugar a little
at a time until the mixture is thick and pale.  Beat in the rum and poppy
seeds.  Sift the flour and baking powder and add to the egg mixture.  Stir
in the milk and butter.  Turn the batter into a well-buttered and floured
10 x 3 1/2" (1 1/2 quart) bundt pan.  Bake in a 375F oven for 35-45
minutes.  Cool in pan for 5 minutes, turn out onto rack and cool completely.