The Pioneer Woman Tasty Kitchen
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Poppy Seed Cake

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Level: Intermediate

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Description

Very rich, uber moist, superior Poppy Seed Cake that will knock your socks off. This is an old Solo recipe. Not your average cake; ages well and gets better day by day. Great cold, stores very well in refrigerator and freezes very well. Very old Slovak recipe.

Ingredients

  • 1 cup Butter, Softened
  • 1-½ cup Sugar
  • 12-½ ounces, weight Ground Poppy Seed Filling (Solo, Canned)
  • 4 whole Eggs, Separated
  • 1 teaspoon Vanilla Extract
  • 1 cup Sour Cream
  • 2-½ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • Confectioners Sugar, For Dusting (optional)

Preparation

Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan or 10-inch tube pan and set aside.

Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add poppy seed filling and beat until blended.

Beat in egg yolks one at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended.

In a small bowl, blend flour, baking soda and salt. Add flour mixture to poppy seed mixture gradually, beating well after each addition.

In a separate bowl, beat whites with an electric mixer untill stiff peaks form. Fold whites into the batter and spread in the prepared pan.

Bake for 60 minutes to 1 hour 15 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.

Remove from the pan and cool completely on the rack. Dust with confectioners’ sugar just before serving if desired.

Best kept refrigerated (it lasts very long in there—weeks) or frozen.

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