How to make it

  • Preheat oven to 350°F.
  • Grease and flour or spray with non-stick spray 12-cup bundt pan or 10 inch tube pan and set aside.
  • Beat margarine and sugar substitute in a large bowl with electric mixer until light and fluffy.
  • Add poppy seed filling and beat untill blended.
  • Add vanilla and yogurt and beat just untill blended.
  • Mix flour, baking soda and salt until blended; add to poppy seed mixture, gradually, beating well after each addition.
  • In another bowl, beat egg whites with electric mixer until stiff peaks form.
  • Fold egg whites into batter and spread in prepared pan.
  • Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in the middle comes out clean.
  • Cool; Remove from pan and completely cool. Serve immediately!
  • *Can serve immediately but its the best the next day or day after, gives the cake time to marinate the flavor-brings out the richness of the cake without sacrafice. Dust with Ideal Confectionery!! Keeps a long time-refridgerate (its really good cold) and freezes well.
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