Poppy Seed Cake

Class of 1974

  • 1/3 cup poppy seeds
  • 3/4 cup milk
  • 3/4 cup butter or margarine
  • 1½ cups granulated sugar
  • 1½ tsp vanilla
  • 2 cups sifted cake flour
  • 2½ tsp baking powder
  • ¼ tsp salt
  • 4 stiffly beaten egg whites
  • Cream Filling and Powdered Sugar

Soak poppy seeds in milk about 1 hour. Cream butter. Add granulated sugar gradually, creaming till fluffy. Blend in milk-poppy seed mixture and vanilla. Sift together dry ingredients; stir into creamed mixture. Fold in egg whites. Pour into two greased and floured 8-inch round pans; bake in 375 degree oven 20-25 minutes or till done. Cool 10 minutes before removing from pans. Cool cakes. Split cake layers. Spread Cream Filling between layers. Chill 2-3 hours. Sift powdered sugar atop.

Cream Filling: In saucepan, mix together 1/2 cup granulated sugar and 4 tsp cornstarch. Thoroughly combine 1½ cups milk and 4 slightly beaten egg yolks. Gradually add milk mixture to sugar mixture, stirring well. Cook and stir over medium heat till mixture thickens and bubbles; cook 1 minute more. Add 1 tsp vanilla. Stir. Cool thoroughly.

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