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POPPY SEED CAKE 1/2 c. poppy seed 1 c. milk 1 tsp. vanilla 3/4 c. butter or margarine 1 1/2 c. sugar 2 c. sifted flour 2 tsp. baking powder 1/2 tsp. salt 4 egg whites Custard Filling: 3/4 c. sugar 4 egg yolks 2 Tbsp. cornstarch 1 1/2 c. milk 1/2 tsp. salt 1 tsp. vanilla 1/2 c. chopped nuts In a small bowl, combine poppy seed, milk and vanilla. Refrigerate overnight. Grease and flour two 8-inch round baking pans; set aside. Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugar until smooth. In a separate bowl, sift together flour, baking powder and salt. Alternately add dry ingredients and poppy seed mixture to creamed mixture, beginning and ending with dry, beat well after each addition. In small bowl, beat egg whites until stiff, but not dry. Gently fold egg whites into batter. Pour into prepared pans. Bake for 30 to 35 minutes or until wooden toothpick comes out clean. Cool in pans 5 minutes, then turn out to a wire rack. Fill with custard filling. Custard: In top of double boiler combine everything but vanilla and nuts. Stir constantly about 5 minutes or until thickened. Remove from heat and cool. Stir in nuts and vanilla. Frost sides and top with a buttercream frosting. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |