CAKE:
1 c Poppy seeds
1 c Milk
3/4 c Butter or Margarine
1 3/4 c Sugar
2 1/2 c Cake flour, sifted
1 ts Salt
3 ts Baking powder
4 Egg whites
FROSTING:
3/4 c Sugar
1 ts Cornstarch
4 Egg yolks
1 c Milk
1 c Broken pecans
1 ts Vanilla
From: “Wendy Lockman” wlockman@ra1.randomc.com
Date: Fri, 17 May 1996 20:08:45 +0000
CAKE: Comine and soak a minimum of 3 hours the poppy seeds and milk. When
ready to bake cake, cream together until light, butter and sugar. Sift
together cake flour, salt and baking powder. Add sifted ingredients to
creamed mixture, alternately with poppy seed milk mixture, mixing well.
Quickly beat until stiff egg whites and fold into mixture. Pour into 2
9-inch pans greased and floured. Bake at 350 degrees for 30 minutes or
until lightly browned and springy. Cool cake in pans 10 minutes on racks.
Turn out and cool completely. FROSTING: Combine in saucepan sugar,
cornstarch. Beat together then add, mixing until smooth, egg yolks and
milk. Add lastly broken pecans and cook very slowly, stirring frequently
to prevent burning until thick like filling, 20 to 25 minutes. Remove and
add vanilla. When cool spread frosting between layers and on top of poppy
seed cake.
Yields
1 Cake