Simply Scrumptious Poppy Seed Cake Recipe

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 time 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.

It’ll look like this…

Bake in a 350 degree oven about 1 hour and 15 to 20 minutes (at my altitude, 8500 feet, I bake it for 50 minutes) or until done. Let sit for 5 minutes.