Poppy seed Cake with French cream frosting
From geranium 15 years ago
- 20-25 minutes to make
- Serves 24
The recipe for this cake, was taken out of a taste of home magazine, The frosting has been in my family for years. Together, they make... heaven!
Ingredients
- For cake: shopping list
- 2-1/2 T. poppy seeds shopping list
- ½ cup milk shopping list
- 2 egg whites shopping list
- 6 T. shortening shopping list
- ¾ cup sugar shopping list
- ½ t. vanilla extract shopping list
- 1 cup all-purpose flour shopping list
- 1 t. baking powder shopping list
- For frosting: shopping list
- 3 T. flour shopping list
- ¾ cup milk shopping list
- 1 cup butter shopping list
- ¾ cup sugar shopping list
- 1 t. vanilla shopping list
How to make it
- In a small bowl, soak poppy seeds in milk for 30 minutes.
- Place egg whites in a large mixing bowl;
- let stand at room temperature for 30 minutes.
- In another large mixing bowl, cream the shortening, sugar, and vanilla.
- Combine flour and baking powder;
- add to creamed mixture alternately with poppy seed mixture.
- Beat egg whites until soft peeks form;
- fold into batter.
- Pour into a greased 9 x 9-in. cake pan.
- Bake at 375 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- For frosting, Heat flour and milk over low heat till thickened to a paste.
- Set aside to cool.
- Cream together butter and sugar.
- Add cooled flour and milk to creamed mixture.
- Beat with electric mixer till smooth.
- Add vanilla.
- Put the frosting on cooled cake, and enjoy!
The Rating
Reviewed by 8 people-
Both the cake and frosting sound divine! I love cooking with poppy seeds, too! Thanks for sharing this recipe!
juels
in Clayton loved it
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I love Taste of Home recipes! I must try this one!
dynie
in Marietta loved it
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