Poppy Seed Bundt Cake

Cake:

1/2 cup Poppy Seed, soak in 1 cup milk overnight)

1-1/2 cups Sugar

2 cups Flour

2 tsp. Baking Powder

1 tsp. Vanilla or Almond extract

4 Egg Whites or Wilton Meringue Powder

Filling (optional):

1/2 cup Sugar

1 T. Corn Starch

1 cup Milk

4 Egg Yolks

2 tsp. Vanilla or Almond Extract

Cake:

Sift flour, measure, add baking powder and sift again.

Cream butter and sugar together until light and fluffy.

Add dry ingredients, stirring only enough to blend thoroughly.

Add milk, poppy seed mixture and vanilla or almond extract, blend well.

Beat egg whites until stiff but not dry, gently fold into mixture.

Place mixture into 2 greased 9 inch layer pans.

Bake in moderate oven, 375° for about 25 to 30 minutes.

This cake is usually made as a layer cake with cream filling, but, I would rather have a Bundt cake with just a light icing .

Not as many calories.

If using a Bundt pan, grease and bake at 350 degrees for 40 to 50 minutes.

Filling (optional):

Combine dry ingredients in top of double boiler, stir milk in gradually.

Cook over boiling water until thickened, stirring constantly.

Cover and cook for 10 minutes longer, stirring occasionally.

Combine vanilla or almond extract with egg yolks, blend well.

Stir a little of the hot mixture into beaten egg yolks, slowly stir in the remaining hot mixture.

Cook over hot, not boiling water for 2 minutes, stirring constantly.

When layer cakes and filling are cool spread between layers.

Poppy Seed Bundt Cake Pictures

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