I'm so proud of myself, you have no idea. I used the rest of the can of poppy seed filling. Do you hear me? Used it and not just sat there and wanted to. It's a wonderful thing.
Anywho, turned out nicely. I mangled it coming out of the bundt pan. Does anyone know how to get it out smoothly? Mine has one of those geometric design in it. I crisco'd the living hell out of it, but still had it break apart. Well, that and the bottom (top of the cake) burned. I'm not sure why since the rest turned out fine. Hence, fugly cake.
Scrape off the top and the inside is good. A little bland, but goes nicely with milk or tea. But behold! The crispy sides that didn't get burnt- yes, there are some of those- they are the real score. Crunchy and heavenly. It tasted completely different than the rest of the cake. Almost like blondies or butterscotch. Guh. It's not as good as my mother's recipe, but a very nice little thing to whip up if you just happen to have a can of poppy seed filling lounging around. Also, hey! New layout for new post. Why not?
Solo (brand) Fancy Ground Poppy Seed Cake
1 cup butter, softened
1 1/2 cup sugar
1 can Solo Ground Poppy Seed Filling
4 eggs, separated
1 tsp vanilla
1 cup dairy sour cream
2 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
Preheat oven to 350F. Grease and flour 12-cup Bundt pan or 10-inch tube pan.
Beat butter and sugar in large bowl until light and fluffy. Add poppy seed filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition.
Add vanilla and sour cream and beat just until blended. Stir flour, baking soda and salt until mixed, and add to poppy mixture gradually, beating well after each addition.
Beat whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan.
Bake 1 hour to 1 hour 15 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack . Dust with confectioners sugar just before serving.
14 to 18 servings