baking cake

Baking Recipe – Poppy Seed Cake
By Jill Borash

This is my favorite birthday cake recipe that my mom made for me every year. Mom always made us feel special on our birthdays. We got our favorite meal and she’d make whatever cake we wanted. This one was almost always the one I requested. I made it for myself once I was out on my own and finally realized just how much effort I made mom go through each year. But the payoff was so worth it. I love this cake because it is unlike traditional cake recipes. The taste and texture is so unique. I hope you like it.

Poppy Seed Cake

3/4 cup butter
3/4 cup milk
2 teaspoons baking powder
1/2 cup poppy seed
1 1/2 cups white sugar
2 cups flour
4 egg whites beaten
1/2 to 1/4 cup milk

Soak the poppy seed in 3/4 cup milk overnight or at least 2 hours. Beat egg whites in a small bowl. Reserve the egg yolks for the caramel topping below. Combine all of the other ingredients and then add the egg whites. Pour into a 9 x 13 inch greased pan. Bake at 350 degrees for 40 to 45 minutes.

The following two recipes are the frosting for this cake.

Caramel Topping

4 egg yolks
1/2 cup chopped pecans
1/2 cup cream
1 cup white sugar

Combine above ingredients and cook until thick. Spread over the top of the cooled cake.

7 Minute Boiled Frosting

1 egg white
3/4 cup white sugar
1 tablespoon white syrup
2 1/2 tablespoons water
1 teaspoon vanilla

Put the first four ingredients in a double boiler and heat over medium heat. With an electric mixer, beat the mixture until it stands in peaks. It should look white and creamy. Add vanilla and spread frosting over caramel topping on cake.