Sunday, August 21, 2011

Poppy Seed Cake.

Recipe 31.

Poppy Seed Cake (from Taste of Home)

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1 1/2 cups sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder

Cream Cheese Frosting:
8 oz Philadelphia Cream Cheese, softened
1/2 cup butter, softened
1 tsp vanilla
2 cups confectioners' sugar

Prep: Soak the poppy seeds in milk for 30 minutes. Place egg whites in a large bowl and let stand at room temperature for 30 minutes.

Cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder, then add into mix alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter.

Pour into a greased 9x13. Bake at 375 for 25-30 minutes. Cool on a wire rack.

For frosting, beat the cream cheese, butter, and vanilla until smooth, and then gradually beat in confectioners' sugar. Spread over cake. Store in refrigerator. 

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