"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Poppyseed Cake Recipe

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This recipe for Poppyseed Cake, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Holland Hailey
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1/2 c. Shortening
2 c. Sugar
1/2 c. Poppy Seeds
1 tsp. Vanilla
2 Eggs
1/2 c. Buttermilk
2 c. Flour
1 tsp. Baking Soda
1 c. Boiling Water
Frosting:
1/2 c. Evaporated [canned] Milk
1 Stick Butter
2 1/2 tsp. Flour
3 Egg Yolks
1 1/2 c. Sugar
1 c. Pecans
1 c. Coconut
1 tsp. Vanilla

Directions:
Directions:
Preheat oven to 350. Mix Shortening, Sugar, Poppy Seeds, and Vanilla. Then mix in - Eggs, Buttermilk, Flour, Soda and add Boiling Water. Pour into greased 9" X 13" Pan. Cool in Pan.
Frosting: Melt Canned Milk and Butter. Add & cook in saucepan on stove - Flour, Egg Yolks, Sugar, Pecans, Coconut and Vanilla. Frost Cake.

Number Of Servings:
Number Of Servings:
12+
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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