Mom's Poppy Seed Cake
Mom's Poppy Seed Cake recipe
Yield
16 servingsPrep
40 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
poppy-seed filling
solo |
* |
| 1 | cup |
butter
|
|
| 1 ½ | cups |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 1 | cup |
sour cream
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
poppy-seed filling
solo |
* |
| 237 | ml |
butter
|
|
| 355 | ml |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 237 | ml |
sour cream
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
Directions
Cream butter and sugar. Add Solo poppy-seed filling.
Add egg yolks, one at a time, beating after each.
Blend in vanilla and sour cream. Sift together flour, soda and salt.
Add gradually. Fold in stiffly beaten egg whites.
Pour into greased tube or bundt pan.
Bake at 350℉ (180℃) for 1 hr 15 to 20 mins.
Drizzle with glaze made with powdered sugar and milk.
