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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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

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