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
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