Serves: 5
Total Calories: 1,120
Soak poppy seed in cold water for 30 minutes. Heat oven to 350°. Grease well and flour 2 round layer cake pans. Sift dry ingredients into a mixing bowl. Add shortening, vanilla, and poppy seed-water combination, and beat 2 minutes at medium speed. Scrape sides and bottom often. Add milk, then fold in egg whites. Pour into prepared pans. Bake 30–35 minutes. Cool.
Nut Filling:
Stir together the cream and sugar in saucepan till sugar is dissolved. Beat egg yolks slightly and add to cream mixture. Cook till thickened, about 7 minutes. Stir constantly. Cool, then add nuts and coconut, then vanilla. Cool and spread between layers and on top of the last layer. Let filling flow onto the sides.
This Poppy Seed Cake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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