Solo Poppy Cake
SERVES: 16 COOK TIME: 1 hour TOTAL TIME: 1 hour, 5 minutes
1 cup butter or margarine, softened
1 cup dairy sour cream
1 1⁄2 cup sugar
2 1⁄2 cup all-purpose flour
1 can Solo Poppy Seed Cake and Pastry Filling or 1 jar Baker Poppy Seed Filling
1 teaspoon baking soda
4 eggs, separated
1 teaspoon salt
1 teaspoon vanilla
To bake this poppy seed cake, preheat oven to 350° F. Grease and flour 12-cup Bundt pan or 10-inch tube pan and set aside.
Beat butter and sugar in large bowl with electric mixer until light and fluffy.
Add poppy 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 egg whites in separate bowl with electric mixer until stiff peaks form.
Fold beaten egg whites into batter. Spread batter evenly in prepared pan.
Bake 55 to 65 minutes or until cake tester 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.