Poppy
Seed Cake
This
has got to be the favorite cake recipe in the
Ingredients
¾ cup butter,
room temperature
1-1/2
cups sugar
¾ cups
milk
2 cups
flour
1-1/2
tsp baking powder
4 egg
whites, beaten stiff
¾ cups
poppy seeds
Pre-heat
oven to 350 degrees.
Butter
and flour a large tin (or rectangular Pyrex dish).
1. Pour
milk over poppy seeds and let stand at least 2 hours. I frequently do this before going to bed and
let them stand in the fridge, overnight.
2. Cream
butter and sugar until light and fluffy.
3. Add the
poppy seed and milk mixture and mix until blended thoroughly.
4. Sift flour
with baking powder and add to the mixture.
Mix until just blended. Do not overmix.
5. Fold in
the stiffly beaten egg whites until just incorporated.
6. Pour in
to prepared baking dish and bake at 350 for 25 minutes, or until lightly
browned.
Note: I have never had this cake be ready in 25
minutes. It always takes longer. Use a tester to ensure that the cake isn’t
gooey in the middle. When it’s ready,
the middle won’t be gooey, if you touch the top with your fingertip it’ll have
a slight spring, and it’ll be lightly browned.
It should not become evenly golden brown.
This is
a favorite base for a birthday cake for our family. Split the cake and then frost and fill with a
frosting made of lemon curd folded in to whipped cream. Top and fill with the best fresh fruit you
can find.
Email: jessicafm (at) mindspring.com