LAYERED POPPY SEED CAKE

Layered Poppy Seed Cake image

It's just not Christmas at our house until I bake and ice this old-time layer cake-my husband's favorite since he was a boy.

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 17

Ingredients

3/4 cup whole milk
1/3 cup poppy seeds
3/4 cup butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
4 large egg whites
FILLING/ TOPPING:
3/4 cup sugar
4-1/2 teaspoons cornstarch
6 large egg yolks, lightly beaten
2-1/4 cups whole milk
1/4 cup chopped walnuts
1 teaspoon vanilla extract
Additional chopped walnuts and confectioners' sugar, optional

Steps:

In a small bowl, combine milk and poppy seeds; let stand for 1 hour. In a large bowl, cream butter and sugar. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture. In a small bowl, beat egg whites until stiff peaks form; fold into creamed mixture., Spread into two greased and floured 8-in. round baking pans. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a heavy saucepan, combine sugar and cornstarch. Combine egg yolks and milk; gradually stir into sugar mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool completely. Stir in walnuts and vanilla., Cut each cake layer horizontally in half. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Refrigerate for 2-3 hours. Garnish with additional walnuts and confectioners' sugar if desired.

Nutrition Facts : Calories 442 calories, Fat 19g fat (9g saturated fat), Cholesterol 145mg cholesterol, Sodium 302mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.