Poppy Seed Cake

This recipe is just like a cake I tasted on an outing with my mom to go school shopping. We stopped at a restaurant in Pioneer Square and enjoyed this for dessert. It is very dense and moist.

Poppy Seed Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    can Poppy Filling (Solo brand Poppy Seed Filling)

  • 1

    cup butter

  • cups sugar

  • 4

    eggs, separated

  • 1

    tsp vanilla

  • 1

    cup sour cream

  • cups sifted flour

  • 1

    tsp baking soda

  • 1

    tsp salt

Directions

Cream butter and sugar until light and fluffy. Add Poppy Seed Filling. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together flour, soda and salt, add gradually to poppy mixture, beating well after each addition. Fold in stiffly-beaten egg whites. Pour into a greased 9 or 10 inch tube pan, which has the bottom lined with waxed paper. Bake in a moderate oven (350*) about 1 hour and 15 to 20 minutes or until done. Allow cake to cool about 5 minutes. Remove from pan and peel off paper. Decorate by sifting confectioner's sugar through a paper doily or a cut-out on the top of the cake.


Nutrition

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