OLD FASHIONED POPPY SEED CAKE

Old Fashioned Poppy Seed Cake image

Provided by Pat Duran

Categories Cakes

Time 40m

Number Of Ingredients 25

CAKE
1/4 to 1/2 c poppy seeds- more or less to your liking -i like to use 1/2 cup
3/4 c milk
3/4 c butter or spry(spry is a shortening like crisco)
1 1/4 c granulated sugar
1/4 c brown sugar, lightly packed
2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
4 large egg whites, stiffly beaten
FILLING
4 large egg yolks
2 c milk
1 c granulated sugar
3 Tbsp cornstarch
1 tsp vanilla extract
FROSTING
1 c solid crisco or spry shortening
1/2 tsp vanilla extract
1/2 tsp butter extract
3 Tbsp powdered coffee creamer
1/4 c warm water-more if needed
4 c powdered sugar
garnish coconut or nuts

Steps:

1. Preheat oven to 375^. Grease two 9-inch cake pan then place a circle of waxed paper in the pans and grease the paper; set aside. Soak the poppy seed in the milk, the longer the soak the better;set aside.
2. CAKE: Cream the butter and sugars until light and fluffy. Then add the milk and poppy seeds. Add flour, baking powder, baking soda and vanilla.
3. Fold in the beaten egg whites. Pour equally into the prepared pans. Bake for 25 minutes or until tested done when tooth pick is inserted in center of cakes. Cool 2 minutes in tins; remove from pan and remove waxed paper carefully. Cool completely on wire racks. Prepare filling.
4. FILLING: Heat milk , vanilla and sugar then add cornstarch and yolks mixed together. Cook till thick and then cool. Spread between layers. Make Frosting.
5. FROSTING: Cream shortening in the bowl of mixer. Add the extracts. To the powdered creamer add the water and mix until dissolved and add to the shortening mixture and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar 1 cup at a time, mixing on low speed. You may need a little more water depending on consistency of icing you want. Garnish top with coconut or nuts ,if desired. This does not need to be refrigerated.