1/4 c  Butter
1 c  Sugar -or-
3/4 c  Honey -or-
3/4 c  Maple syrup
2    Eggs
2 c  Flour
2 1/2 ts Baking powder
1/4 ts Cinnamon
1/4 ts Salt
1/2 ts Nutmeg
1/2 c  Milk
1/2 c  Water
1/3 c  Poppyseed
2 tb Rose or orange flower water
--or-
1/2 ts Almond extract
1/2 c  Golden raisins; dredged in
-flour (optional)

Heat oven to 350F. Grease & flour 2 9″x5″ loaf pans Cream butter & sugar.
Add eggs one at a time, beating well after each addition. In a separate
bowl, mix together all dry ingredients, except raisins and poppyseeds. In a
measuring cup mix milk, water & flavoring. There should be just over 1 cup
liquid. Add dry mixture and liquids alternately to creamed mixture,
beating well after each addition. Add poppyseeds & blend thoroughtly, then
add the raisins and stir them in gently by hand (to prevent the
flour-coating from coming off which will send all the raisins to the bottom
of the cake!) Pour batter into prepared pans and bake appx. 1 hour 10
minutes (till the edges pull away from the sides of the pan, and a skewer
stuck in the center comes out clean). This is a very densely textured cake,
not like the standard white-cake type of poppyseed cake.