Ingredients
1/2 c. poppy seeds1/2 c. cold water
2 c. cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. shortening
1 1/2 c. milk
4 egg whites, beaten stiff
Custard Filling:
1/4 tsp. salt
2 1/2 tbsp. flour
1 c. milk
1 beaten egg
1/2 tsp. vanilla
1/3 c. chopped nuts
2 c. cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. shortening
1 1/2 c. milk
4 egg whites, beaten stiff
Cooking Directions
Ingredients should be at room temperature. Soak poppy seeds in cold water overnight. Sift flour. Measure and sift three times, together with baking powder and salt. Cream shortening. Add sugar and cream until fluffy. Add poppy seeds and water. Add dry ingredients and milk, alternately using low speed. Beat egg whites to a soft peak. Fold whites carefully into cake mixture. Bake in two greased 9 inch layer pans at 375 degrees for 18 to 20 minutes. Fill with custard filling and frost with 7 minute icing, or whipped chocolate frosting.Custard Filling:
Ingredients
1/2 c. sugar1/4 tsp. salt
2 1/2 tbsp. flour
1 c. milk
1 beaten egg
1/2 tsp. vanilla
1/3 c. chopped nuts
Cooking Directions
Combine first 2 ingredients. Add flour and milk. Cover over low heat until thick. Pour mixture slowly over egg. Return to range for 2 to 3 minutes. Cool. Add vanilla and nuts. Enjoy the Poppy seed Cake (with or without custard filling, thats your choice). Happy Caking!!!
3 comments:
so, uh, about that Poopy Seed cake recipe...please note the instructions say
" Cream shortening. Add Sugar and cream until fluffy".
What sugar?
hey paul!!
I have made this while using white sugar. So you can use any of it. Its your choice.
I've eaten this recipe for 55+ years! My recipe for the cake uses 1-1/2 cups. I know you posted a long time ago.
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