Poppyseed Cake

Deb Justus

By
@AHappyCooker

When ever we had a family reunion my mother was sure to make this cake. It was always a favorite. It has been a real long time since I have made this. It sure made me thing of her today ...and miss her even more.


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Serves:

15- 20

Prep:

1 Hr

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

FOR THE CAKE

2 Tbsp
poppyseed
1-1/4 c
sugar
1/2 c
shortening
3/4 c
milk
2 c
flour
2 tsp
baking powder
1/2 tsp
salt
1/2 tsp
vanilla extract
4
egg whites, beaten stiff

CUSTARD TOPPING

1 1/2 c
scalded milk
3/4 c
sugar
2 Tbsp
corn starch
4
egg yolks, beaten

Directions Step-By-Step

1
Sift the flour. Add the salt and baking powder to the flour
2
Cream the sugar and shortening. Add the milk and vanilla next.
3
Add the flour to the above mixture. Add the poppy seeds.
4
Fold in the beaten egg whites last.
5
Pour into a greased and floured 9" x 13" pan. Bake at 350 degrees for 20 - 25 min. Cool completely.
6
For the custard topping. Beat the egg yolks until light and lemony, add the sugar and cornstarch to the eggs and mix well.
7
Add 1/2 of the hot milk slowly to the eggs and mix well.
8
Add the egg mixture to the rest of the hot milk and cook over medium heat, stirring constantly until bubbly and thick.
9
Remove from heat, add vanilla. Cool.
10
Spread on top of cake when both are cool. Garnish with some chopped walnuts.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American