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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