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.
POPPY SEED CAKE
Preheat oven: 350° Bake: 1 hour, up to 15 minutes Serves: 10-12
Ingredients:
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.
