Monday, August 30, 2010

Poppy Seed Cake

Poppy Seed Cake (one of Gramma Cochran's Favorites)

Cream together 3/4 c. shortening
1 1/2 c. sugar

Add 1 Egg, well beaten
3/4 c. poppy seeds which have been soaked overnight in
1 c. milk

Mix with 2 c. sifted cake flour
2 t. baking powder

Fold in 3 Egg whites beaten stiff

Add 1 t. vanilla

Bake in 2 layers in a preheated 350 -375 degree oven for 30 minutes.

Filling (double this Mom says)

Mix 1/3 c. sugar
1/4 t. salt
1 T. Cornstarch
1/3 c. milk
2 beaten egg yolks

Cook over low heat until thickened and add
1/2 c. chopped nuts
lemon juice to taste

Put filling between layers of cake and frost cake with 7 minute icing. If you have any left over, keep it in the refrigerator.

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