Ingredients: |
Ingredients: 1 cup butter
1 1/2 cups sugar
1 can Solo Ground Poppy Seed Filling (essential)
4 eggs, separated
1 tsp vanilla
1 cup plain yogurt or sour cream
(if you have neither, mix 1 cup milk with 1 Tb
vinegar - preferably white - and let sit for a little
while)
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
confectioners' sugar (optional)
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Directions: |
Directions:Preheat oven to 350º. Cut wax paper to fit the bottom of 12-cup Bundt pan and grease the sides. (Or grease the whole pan, but it's difficult to remove the cake in one piece without the lining.)
Beat butter and sugar until light and fluffy. Add poppy seed filling and beat. Beat in egg yolks, 1 at a time. (I once forgot the eggs until I was about to put the cake in the oven, and added them then. It didn't seem to make any difference, but I haven't tried to replicate the experiment.)
Add vanilla and sour cream and beat just until blended.
Sift flour, baking soda and salt. Add in thirds to the wet mixture, stirring until just blended.
Beat egg whites until stiff and fold into batter. Spread batter evenly in prepared pan.
Bake 60 to 90 minutes. This will depend on how good your oven thermostat is. The cake is done when a skewer inserted several inches into it comes out dry. Cool on a rack for 10 - 20 minutes then take the cake out of the pan and set to finish cooling. Add confectioners' sugar to the top, if you like.
Bon appetit! |
Personal
Notes: |
Personal
Notes: This is a big, moist cake that keeps well. If you misplace the recipe book, just remember that you need Solo Poppy Seed Cake & Pastry Filling. There's a paper label glued to the can, and the recipe is printed on the inside of the label.
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