Poppyseed Cake
1 photo of Poppyseed Cake
By
Deb Justus
@AHappyCooker
6
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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
15- 20
Prep:
1 Hr
Cook:
1 Hr 20 Min
Method:
Bake
Ingredients
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FOR THE CAKE
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2 Tbsppoppyseed
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1-1/4 csugar
-
1/2 cshortening
-
3/4 cmilk
-
2 cflour
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2 tspbaking powder
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1/2 tspsalt
-
1/2 tspvanilla extract
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4egg whites, beaten stiff
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CUSTARD TOPPING
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1 1/2 cscalded milk
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3/4 csugar
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2 Tbspcorn starch
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4egg yolks, beaten
How to Make Poppyseed Cake
- Sift the flour. Add the salt and baking powder to the flour
- Cream the sugar and shortening. Add the milk and vanilla next.
- Add the flour to the above mixture. Add the poppy seeds.
- Fold in the beaten egg whites last.
- Pour into a greased and floured 9" x 13" pan. Bake at 350 degrees for 20 - 25 min. Cool completely.
- For the custard topping. Beat the egg yolks until light and lemony, add the sugar and cornstarch to the eggs and mix well.
- Add 1/2 of the hot milk slowly to the eggs and mix well.
- Add the egg mixture to the rest of the hot milk and cook over medium heat, stirring constantly until bubbly and thick.
- Remove from heat, add vanilla. Cool.
- Spread on top of cake when both are cool. Garnish with some chopped walnuts.
