Poppy Seed Cake

The Record’s “Recipe of the Week”:
Poppy Seed Cake by Abbie C. Smith

1-1/2 cups raw honey
3/4 cup butter, softened
1 tsp. vanilla
4 eggs
3 cups whole wheat flour
1/4 cup poppy seeds
2-1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 medium banana, mashed
1 cup raisins

In a large mixing bowl, thoroughly beat together the honey, butter, and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.

In a different bowl, thoroughly stir together the flour, poppy seeds, baking soda, and salt.

In a different bowl, combine the buttermilk and mashed banana.

To the honey mixture, alternately add the dry ingredients and buttermilk mixture, beating well after each addition. Stir in the raisins.

Turn into a greased 10” fluted tube pan. Spread batter evenly. Bake at 350° for 50-55 minutes. Cool cake in pan for 10 minutes, then invert onto wire rack. Cool completely.