1 cup white sugar for dipping
1 cup brewer's yeast for warm starts
3 cups bread flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup poppy seeds
1 cup whole brown sugar
1/2 cup butter, softened
2 eggs
1 cup honey
1 teaspoon vanilla extract
1/2 cup coffee liqueur
1 cup raisins
1 cup finely diced dates
Preheat oven to 300 degrees F (150 degrees C). Grate poppy seeds. Press seeds into a paper or foil lined 9 square inch pan.
Beat together 3/4 cup honey, remaining poppy seeds, brown sugar, butter, eggs, poppy seeds, whole brown sugar, honey and poppy seeds; set aside.
Warm bottom of 3 "double boiler" 2 quart glass tubes with 2/3 cup hot water. In a large bowl, combine poppy seeds, chocolate chunks, coffee liqueur, raisins, dates and coffee liqueur. Stir vigorously to make a tasty mixture. Pour into prepared pan or baking dish.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of cake comes out clean. Allow to cool slightly. Spread chilled pudding over top of cooled cake. Cover edges of broil pan to allow steam vents to escape.