This is not a recipe sent in by a reader. In fact it is one I’ve been making since way back in my hippy days. Yes, folks, I used to be a hippy. Oh, those were the days! Grateful Dead concerts, hanging out at Ken Kesey’s place (he lived just outside of Eugene, Oregon when I was going to the college there), making music, and cooking… yes, I used to cook!
This is actually the recipe off the Solo Poppy Seed Filling can—the best I’ve ever had. I made it the other day to take to a potluck and decided I wanted to share it with you all. So here you go:
Solo Poppy Seed Cake
1 12oz. can Solo Poppy Filling
1 cup butter
1 1/2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup sour cream
2 1/2 cups sifted flour
1 tsp. baking soda
1 tsp. salt
Cream butter and sugar until light and fluffy. Add Solo Poppy Filling. Add egg yolks, one at a tine beating well after each addition. Blend in vanilla and sour cream. Sift together flour, soda and salt, add gradually to poppy mixture. Fold in stiffly-beaten egg whites. Pour into a greased and floured 9″ or 10″ bundt pan.
Bake in a 350 degree oven about 1 hour and 15 to 20 minutes (at my altitude I bake it for 50 minutes) or until done. Let sit for 5 minutes. Remove from pan. Decorate by sifting powdered sugar over the top.
Give it a try. It’s one of my favorite cakes. Right up there with my mom’s homemade German Chocolate Cake.
Love to you all,
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