JEWISH POPPY SEED CAKE

By BobD

Ingredients

• 12 SERVINGS
• 1 cup poppy seeds
• 1 cup milk or soy milk
• 1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
• 2 cups all-purpose flour, plus additional for dusting pan
• 2 cups sugar
• 3 large eggs, separated
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• Confectioners sugar, for dusting.

Details

Servings 12

Preparation

Step 1

In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.

Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.

In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar.

Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth.

Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.

Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter.

Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour.

Cool on a rack.

When cool, dust cake with confectioners sugar.