Marian Harris, who’s serving her first term as the Westerville area’s legislator in the Ohio House of Representatives (the 19th District), has interests beyond the political arena, including a love of cooking.

Harris’ cooking flair began during childhood. Her mother was a good cook, and Harris took her early cues from the home kitchen. As an adult, Harris began to experiment with new foods and new recipes, discovering that she, too, “just loved to cook.”

Around 1989, Harris worked as an assistant to Betty Rosbottom, who operated La Belle Pomme Cooking School at the former downtown Lazarus. The experience gave Harris the chance to meet chefs from around the world, including Marcel Desaulniers, author of the cookbook Death by Chocolate.

Harris says she loves cooking because it is fun, social and creative. She dreams of travelling the world and attending cooking schools for various cuisines. A history buff, Harris ventured one year to Turkey. After her first meal there, she has since become hooked on Turkish and Mediterranean food. She has returned to Turkey many times to soak up the culture, history and, of course, the fine dining.

A mother of three and grandmother of six, Harris likes to cook almost everything. Of all her recipes, her poppy seed cake is by far No. 1. In fact, she attributes the cake to helping her get elected. Her campaign flyer, “The Recipe for Ohio’s Future,” included the recipe for her poppy seed cake, and it became her unofficial trademark. Now she usually takes a cake to political events.

Although this recipe was her mother’s, the trick to making it is Turkish. Soaking the poppy seeds in milk for three hours is the crucial step.

Harris shares her recipe with Westerville Magazine readers. She also offers a money-saving hint: purchase the poppy seeds in bulk from a spice purveyor (such as Penzeys Spices, 4455 Kenny Rd. in Upper Arlington) and you’ll spend little compared to the cost at supermarkets.

Marian Harris’ Poppy Seed Cake

2 ounces (one jar) poppy seeds
1 teaspoon vanilla
¾ cup whole milk
2 teaspoons baking powder
1½ sticks softened butter
2 cups all-purpose flour
3 eggs
1 cup sugar

Heat oven to 350 degrees. Grease and flour a loaf pan that measures 8½ inches by 4½ inches by 2½ inches.

Combine poppy seeds and milk in a large bowl and let sit at room temperature for 3 to 4 hours. Let butter and eggs reach room temperature at same time. Combine the milk/poppy seed mixture with flour, sugar, baking powder, vanilla, butter and eggs. Beat with a hand mixer at medium speed for one to two minutes until blended. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until a cake tester or toothpick comes out dry. Cool in pan for 5 to 10 minutes, then remove from pan and cool on rack. Serve plain, with powdered sugar and/or whipped cream or with fresh berries (whole or sauce). This cake freezes well.