Recipes from Ronee: Poppy seed cake

Ronee's Recipes: Cabbage and Noodles

My niece, Jill, makes this cake often. I love all things poppy seeds, and maybe you will too. Here’s a simple recipe that originally came on the can of poppy seeds. I found the mixture online, but I didn’t check every local store.


Preheat oven: 350° Bake: 1 hour, up to 15 minutes Serves: 10-12


1 Cup Butter, softened

1 1/2 cup of sugar

1 can of ground poppy seed filling

4 Eggs, separated

1 tsp. Vanilla

1 cup of sour cream

1 tsp. baking soda

1 tsp. Salty

2 1/2 cups flour

Confectioner’s sugar*

Travel directions:

Grease and flour a bundt cake tin. Beat the butter and sugar in a large bowl until light and fluffy. Add the poppy seed filling. Beat in the egg yolks, one at a time, until blended, then add the vanilla and sour cream. Beat until blended. Mix the dry ingredients and add to the wet mixture a little at a time until blended. Beat the egg whites to stiff peaks and fold them into the cake batter.

Spread the batter evenly and bake for 1 hour 15 minutes (check after 1 hour and test with a toothpick). When it has cooled, sprinkle with confectioner’s sugar.

*If you want a little more moisture, you can use a cream cheese frosting instead of the confectioners’ sugar.