poppy seed cake

Ingredients For poppy seed cake

  • 1 c
    poppy seeds
  • 1 c
    pecans, coarsely chopped
  • 1 c
    milk
  • 4
    egg yolks
  • 1 tsp
    cornstarch
  • 3/4 c
    sugar
  • FROSTING INGREDIENTS
  • 4
    egg whites
  • 3 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 c
    cake flour
  • 3/4 c
    sugar
  • 3/4 c
    butter
  • 1 c
    milk
  • 1 tsp
    vanilla extract

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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