In honor of my mom's 50th birthday yesterday, I've made her a poppy seed cake-at her request! The recipe has been passed onto me from my Grandma Kuchenmeister who made it for my grandpa every year for his birthday. I've made this cake only one other time and it turned out pretty good. It calls for cream cheese frosting, but my husband and I both have an aversion to cream cheese. :)
Poppy Seed Cake- 1/2 cup sugar
- 3/4 cup butter
- 1/2 cup poppy seeds
- 3/4 cup milk
- 2 cups flour
- 2 tsp. baking powder
- 4 egg whites, stiffly beaten (save the yolks for the filling)
Soak poppy seeds in milk for 2 hours prior to baking. Cream sugar and butter. Sift dry ingredients and add alternately with milk. Fold in egg whites. Butter and flour two cake pans. Pour batter evenly between the two pans. Bake at 375 degrees for about 25-30 minutes or until done in center.
Filling
- 2 cups milk
- 3/4 cups sugar
- yolks of 4 eggs
- 1 Tbsp. cornstarch
Cook until thick in heavy saucepan over medium heat, stirring frequently.
Lemon Glaze (if you don't like cream cheese either)
- 1 cup powdered sugar
- 2 Tbsp lemon extract
Cool cakes on a cooling rack and cool filling. Place filling on one half of cake and cover (upside down) with other cake. Top with lemon glaze.
Enjoy! Love ya Ma!
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