Duffy's Poppy Seed Cake

Grease and flour a 10-inch tube or Bundt pan.

Stir together the poppy seed and buttermilk; cover and refrigerate overnight. Sift together flour, baking powder, soda and salt.

Cream the butter and sugar.

Beat in eggs one at a time.

Beat in vanilla and grated orange rind.

Stir in flour mixture alternately with poppy seed mixture, mixing until just smooth each time.

Turn half the batter in prepared pan; sprinkle with sugar, cinnamon mixture; add remaining batter.

Bake in 350° oven for 1 hour or until inserted toothpick comes out clean.

Place cake on wire rack to cool 10 minutes.

Remove cake from pan to cool completely.

The cake becomes moist when stored in a tightly covered container for several days.