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Poppy Seed Cake Recipe
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Poppy seeds||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Egg whites||4 Large|
|Confectioner's sugar/Vanilla frosting||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3693 Calories from Fat 1133
% Daily Value*
Total Fat 130 g200.3%
Saturated Fat 65.5 g327.5%
Trans Fat 0 g
Cholesterol 264.5 mg
Sodium 1350.6 mg56.3%
Total Carbohydrates 591 g196.9%
Dietary Fiber 18 g72%
Sugars 374 g
Protein 54 g108.1%
Vitamin A 60.8% Vitamin C 1.2%
Calcium 207.7% Iron 147.3%
*Based on a 2000 Calorie diet
Sift together the flour, salt and baking powder.
Mix with the poppy seeds and set aside.
Gradually blend one and one quarter cups of the sugar with the butter, mixing well after each addition.
Stir in one quarter cup of the milk and the vanilla.
Add the flour mixture alternately with the remaining milk.
Beat the egg whites until they stand in soft peaks, then beat in the remaining sugar.
Fold into the cake batter.
Turn into a well greased, lightly floured, nine inch tube cake pan.
Bake until a cake tester inserted in the center comes out clean, about fifty minutes.
Cool in the pan ten minutes.
Remove from the pan onto a wire rack to finish cooling.
If desired, dust with sifted confectioners' sugar or frost with a creamy vanilla frosting.