Poppy Seed Cake
From oliviaswarden 13 years agoIngredients
- 1 cup butter (softened) shopping list
- 1 1/2 cups sugar shopping list
- 12 1/2 ounces solo ground poppy seed filling (1 can) shopping list
- 4 egg yolks shopping list
- 4 egg whites shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup sour cream (diary) shopping list
- 2 1/2 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
How to make it
- Preheat oven to 350°F
- Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
- Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
- Add poppy seed filling and beat until blended.
- Beat in egg yolks one at a time, beating well after each addition.
- Add vanilla and sour cream and beat just until blended.
- In a small bowl, blend flour, baking soda and salt. Add flour mixture to poppy seed mixture gradually beating well after each addition.
- In a separate bowl, beat whites with electric mixer untill stiff peaks form.
- Fold whites into batter and spread in prepared pans.
- Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.
- .Best to keep in refrigerator (literally very long lasting in there-weeks)or freezer.
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