poppy seed cake

How To Make poppy seed cake

• 1

  CAKE: Combine and soak a minimum of 3 hours the poppy seeds and milk.
• 2

  When ready to bake cake, cream together until light, butter and sugar.
• 3

  Sift together cake flour, salt and baking powder.
• 4

  Add sifted ingredients to creamed mixture, alternately with poppy seed milk mixture, mixing well.
• 5

  Quickly beat until stiff egg whites and fold into mixture.
• 6

  Pour into 2 9-inch pans greased and floured. Bake at 350 degrees for 30 minutes or until lightly browned and springy.
• 7

  Cool cake in pans 10 minutes on racks. Turn out and cool completely.
• 8

  FROSTING: Combine in saucepan sugar and cornstarch. Beat together then add, mixing until smooth, egg yolks and milk.
• 9

  Add lastly broken pecans and cook very slowly, stirring frequently to prevent burning until thick like filling, 20 to 25 minutes.
• 10

  Remove and add vanilla.
• 11

  When cool spread frosting between layers and on top of poppy seed cake.
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