Mary Jo's Poppy Seed Cake
Yield
1 cakePrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | cup |
poppy seed
|
*
|
| 1 | cup |
milk
|
|
| ¾ | cup |
butter
or margarine |
|
| 1 ¾ | cups |
sugar
|
|
| 2 ½ | cups |
cake flour
|
|
| 1 | teaspoon |
salt
|
|
| 3 | teaspoons |
baking powder
|
|
| 4 | each |
egg whites
|
*
|
| Frosting | |||
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
| 4 | each |
egg yolks
|
*
|
| 1 | cup |
milk
|
|
| 1 | cup |
pecans
broken |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 237 | ml |
poppy seed
|
*
|
| 237 | ml |
milk
|
|
| 177 | ml |
butter
or margarine |
|
| 414 | ml |
sugar
|
|
| 591 | ml |
cake flour
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 4 | each |
egg whites
|
*
|
| Frosting | |||
| 177 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
| 4 | each |
egg yolks
|
*
|
| 237 | ml |
milk
|
|
| 237 | ml |
pecans
broken |
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine and soak a minimum of 3 hours the poppy seeds and milk.
When ready to bake cake, cream together until light, butter and sugar.
Sift together cake flour, salt and baking powder.
Add sifted ingredients to creamed mixture, alternately with poppy seed milk mixture, mixing well.
Quickly beat until stiff egg whites and fold into mixture.
Pour into 2 9-inch pans greased and floured.
Bake at 350℉ (180℃) for 30 minutes or until lightly browned and springy.
Cool cake in pans 10 minutes on racks.
Turn out and cool completely.
