Poppy Seed Cake

Soak poppyseeds in water for about 10 minutes. Drain.

While they are soaking, go ahead and beat your egg whites until stiff; set aside.

Cream the shortening and sugar; then cream the drained poppyseeds into that. Combine the flour, baking powder and salt; add to creamed mixture alternating with the cup of water. Add the vanilla. Add egg whites and fold in gently, until completely combined. Spoon into two greased and floured layer layer cake pans, or one 13×9″ sheet pan. Bake about 25 minutes at 350 degrees.

Frosting:

Place egg yolks, 2 cups milk, 2 tablespoons flour, and 1 1/4 cups sugar in medium saucepan. Stir to combine, and bring to a boil over medium heat, stirring constantly. Cook until thickened. Remove from heat and stir in butter, vanilla, and pecans. It will thicken more as it cools. To hasten this process, pour it into a bowl instead of leaving it in the hot saucepan.

Spread on cake.

*I admit I was reluctant to use shortening instead of butter, and normally would have gone ahead and used butter anyway. But this cake is SUPPOSED to use shortening–it wouldn’t be the same if it wasn’t used.