This recipe for poppy seed cake comes from Susan Loving, longtime editor of the Bristol Phoenix before she returned to her native Virginia. It’s a great recipe for any occasion. It can be served with a simple dusting of confectioners’ sugar or gussied up with whipped cream and strawberries.
I’ve never frosted it because I’m not a big frosting fan, but I think a simple thin icing drizzled over the top would work if you need icing on your cake.
The only change I made was to decrease the amount of poppy seeds to 3 tablespoons. The original called for 7, but I thought that much made the cake too gritty.
When I make this recipe for a family get-together, I also make tiramisu at the same time, because the recipe I use calls for five egg yolks (waste not, want not).
Poppy Seed Cake
Makes a 9-inch tube pan
2 cups cake flour
2 teaspoons baking powder
3 tablespoons poppy seeds
1/2 cup soft butter
2 teaspoons vanilla extract
1 1/2 cups sugar, divided
1 cup whole milk
1/4 teaspoon salt
4 large egg whites
Sift flour and baking powder. Add poppy seeds. Set aside.
Beat butter and vanilla. Add 1 1/4 cups sugar, mixing well. Add flour mixture and milk, alternately, beginning and ending with flour.
Beat egg whites and salt into soft, stiff peaks. Gradually beat in 1/4 cup sugar. Fold very gently into the batter. If you fold too energetically, the cake will be heavy.
Turn into a well-greased, lightly floured Bundt or tube pan. Bake in a 350° oven for 55 minutes. Cool in pan 10 minutes. Turn onto rack to finish cooling.
When I make it in a Bundt pan in my electric oven, it takes 45 minutes to bake.
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