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George Peabody Birthday Cake
(Adapted from "To Make a Rich Seed Cake," The Experienced English Housekeeper, 1794) A Cooking Legacy, Virginia T. Elverson and Mary Ann McLanahan, illustrated by Betty T. Duson.
1/3 cup poppy seeds
1 cup buttermilk or sour milk
2 cups sifted flour2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 pound butter
1 cup plus 3 tablespoons sugar
4 eggs
1 teaspoon vanilla extract
1 grated orange rind
1 tablespoon ground cinnamon
Mix poppy seeds and buttermilk together, and let stand in refrigerator for several hours or overnight. Sift together flour, baking powder, baking soda and salt. Cream butter and 1 _ cups sugar; beat in eggs one at a time. Beat in vanilla and grated orange rind. Stir in flour mixture alternately with buttermilk mixture in about four additions of each, stirring until just smooth. Spoon half of batter into a greased and floured 10 inch bundt pan. Mix remaining sugar and cinnamon together and sprinkle mixture over the batter. Pour rest of batter into the pan. Bake in 350 degree oven for about one hour, or until toothpick comes out clean. Cool in pan for 15 minutes, then turn out to finish cooling. Cover tightly and let season for a day or two for best flavor.
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