Southern Eats

      Poppy Seed Cake      


1 cup butter or margarine, softened
1 1/2 cups sugar
1 can Solo Poppy Seed Filling
4 eggs, separated
1 teaspoon vanilla
1 cup sour cream
2 1/2 cups plain flour
1 teaspoon baking soda
1 teaspoon salt
confectioners sugar for decorating

Preheat oven to 350 degrees
Grease and flour a 12 cup Bundt pan or 10 inch tube pan and set aside

Cream butter and sugar until light and fluffy. Add poppy seed filling and blend well. Beat in egg yolks (one at a time), vanilla, and sour cream. Mix until blended. Sift in flour, baking soda, and salt and mix well. In a separate mixing bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into batter and spread batter into pan. Make 60-75 minutes until center tests done when a toothpick is inserted. Cool on a rack for 10 minutes then remove from pan and cool completely. Dust with confectioners sugar for decoration.


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