"The belly rules the mind."--Spanish Proverb

Poppy Seed Cake Recipe

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This recipe for Poppy Seed Cake, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean White
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C butter
1 1/2 C sugar
1/3 C poppy seeds
1 C buttermilk
4 eggs, separated
2 1/2 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Topping:
1/2 C sugar 1 tsp cinnamon


Directions:
Directions:
Cream butter and sugar. Soak poppy seeds in buttermilk. Add egg yolks to butter and sugar. Beat whites until stiff. Put dry ingredients into a bowl. Alternately add buttermilk and dry ingredients to creamed mixture on lo speed. Add 1 tsp of vanilla. Fold in egg whites. Pour into a well greased Bundt pan. Sprinkle on topping, pushing down topping into batter. Bake 1 hour at 350 . Let cool 20 minutes 20 minutes before removing from pan.

Personal Notes:
Personal Notes:
I found this in a cookbook, (Grind Soup), submitted by Arlene Easterbrooks, who worked with Grandma Brown, at Lyttons. Grandma Brown had given her the recipe. Arlene was an Aunt of Sarah White. This cake is a favorite with all of us.

 

 

 

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