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Name: Mary Jos Poppy Seed Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 Egg yolks; 1 c milk; 3/4 c Sugar; CAKE:; 1 ts Salt; 1 3/4 c Sugar; 1 c milk; 1 ts Cornstarch; 1 ts Vanilla; 2 1/2 c Cake flour, sifted; 4 Egg whites; FROSTING:; 1 c Broken pecans; 1 c Poppy seeds; 3/4 c Butter or margarine; 3 ts Baking Powder

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INGREDIENTS

4 Egg yolks
1 c milk
3/4 c Sugar
CAKE:
1 ts Salt
1 3/4 c Sugar
1 c milk
1 ts Cornstarch
1 ts Vanilla
2 1/2 c Cake flour, sifted
4 Egg whites
FROSTING:
1 c Broken pecans
1 c Poppy seeds
3/4 c Butter or margarine
3 ts Baking Powder

Cake

INSTRUCTIONS

From: "Wendy Lockman" Date: Fri, 17 May 1996 20:08:45 +0000 CAKE: Comine and soak a minimum of 3 hours the poppy seeds and milk. When ready to bake cake, cream together until light, butter and sugar. Sift together cake flour, salt and baking powder. Add sifted ingredients to creamed mixture, alternately with poppy seed milk mixture, mixing well. Quickly beat until stiff egg whites and fold into mixture. Pour into 2 9-inch pans greased and floured. Bake at 350 degrees for 30 minutes or until lightly browned and springy. Cool cake in pans 10 minutes on racks. Turn out and cool completely. FROSTING: Combine in saucepan sugar, cornstarch. Beat together then add, mixing until smooth, egg yolks and milk. Add lastly broken pecans and cook very slowly, stirring frequently to prevent burning until thick like filling, 20 to 25 minutes. Remove and add vanilla. When cool spread frosting between layers and on top of poppy seed cake. Posted to Master Cook Recipes List, Digest #90

NOTES

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Mary Jos Poppy Seed Cake

4 Egg yolks
1 c milk
3/4 c Sugar
 CAKE:
1 ts Salt
1 3/4 c Sugar
1 c milk
1 ts Cornstarch
1 ts Vanilla
2 1/2 c Cake flour, sifted
4 Egg whites
 FROSTING:
1 c Broken pecans
1 c Poppy seeds
3/4 c Butter or margarine
3 ts Baking Powder

From: "Wendy Lockman" <wlockman@ra1.randomc.com>    Date: Fri, 17 May 1996 20:08:45 +0000    CAKE: Comine and soak a minimum of 3 hours the poppy seeds and milk. When  ready to bake cake, cream together until light, butter and sugar. Sift  together cake flour, salt and baking powder.  Add sifted ingredients to  creamed mixture, alternately with poppy seed milk mixture, mixing well.  Quickly beat until stiff egg whites and fold into mixture. Pour into 2  9-inch pans greased and floured.  Bake at 350 degrees for 30 minutes or  until lightly browned and springy. Cool cake in pans 10 minutes on racks.  Turn out and cool completely. FROSTING: Combine in saucepan sugar,  cornstarch.  Beat together then add, mixing until smooth, egg yolks and  milk.  Add lastly broken pecans and cook very slowly, stirring frequently  to prevent burning until thick like filling, 20 to 25 minutes. Remove and  add vanilla. When cool spread frosting between layers and on top of poppy  seed cake.    Posted to Master Cook Recipes List, Digest #90

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Nutrition

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Serving Size: 1 Cake (3569g)
Recipe Makes: 1 Cake

Calories: 11915
Calories from Fat: 5008 (42%)

Amt Per Serving		% DV

	Total Fat 556.4g	742 %
	Saturated Fat 157g	785 %
	Monounsaturated Fat 224.5g
	Polyunsanturated Fat 148.1g
Cholesterol 7018.4mg		2160 %
Sodium 2848.9mg		98 %
Potassium 3763mg		99 %
Total Carbohydrate 1596.4g		470 %
	Dietary Fiber 39.5g	158 %
	Sugars, other 1556.9g
Protein 215.7g		308 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11915

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