| Poppy Seed Cake |
Ingredients
- 1 1/2 cups milk
- 1 cup poppy seeds
- 2 sticks butter or margarine
- 1 1/2 cups brown sugar
- 1 teas vanilla
- 4 eggs separated
- 2 cups flour
- 2 1/2 teas baking powder
- 1/4 teas baking soda
Instructions
- In a saucepan combine milk with poppy seeds.
- Heat to just boiling, remove and cool in refrig for 30 minutes.
- Meanwhile cream together margarine, sugar and vanilla.
- Separate 4 eggs and put whites in a separate bowl.
- Add 4 egg yolks to butter mixture
- Then add dry ingredients alternately with poppy seed/milk mixture.
- Beat egg whites and fold into batter.
- Divide batter into pans
- Bake at 350 for 40 to 50 minutes.
- Spread solo apricot filling between layers, or rasberry jam if you have a good brand.
- Top with powdered sugar or serve with whip cream.
Notes
This is Matt Garrison’s favorite.