poppyseed cake
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.
prep time
1 Hr
cook time
1 Hr 20 Min
method
Bake
yield
15- 20
Ingredients
- FOR THE CAKE
- 2 tablespoons poppyseed
- 1-1/4 cup sugar
- 1/2 cup shortening
- 3/4 cup milk
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 - egg whites, beaten stiff
- CUSTARD TOPPING
- 1 1/2 cups scalded milk
- 3/4 cup sugar
- 2 tablespoons corn starch
- 4 - egg yolks, beaten
How To Make poppyseed cake
-
Step 1Sift the flour. Add the salt and baking powder to the flour
-
Step 2Cream the sugar and shortening. Add the milk and vanilla next.
-
Step 3Add the flour to the above mixture. Add the poppy seeds.
-
Step 4Fold in the beaten egg whites last.
-
Step 5Pour into a greased and floured 9" x 13" pan. Bake at 350 degrees for 20 - 25 min. Cool completely.
-
Step 6For the custard topping. Beat the egg yolks until light and lemony, add the sugar and cornstarch to the eggs and mix well.
-
Step 7Add 1/2 of the hot milk slowly to the eggs and mix well.
-
Step 8Add the egg mixture to the rest of the hot milk and cook over medium heat, stirring constantly until bubbly and thick.
-
Step 9Remove from heat, add vanilla. Cool.
-
Step 10Spread on top of cake when both are cool. Garnish with some chopped walnuts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes