Comment on this article

Poppy Seed Cake
from the kitchen of Sharmagne Leland-St. John

1 cup poppy seed
1/3 cup honey
1/4 cup water
1 cup butter
1 1/2 cups sugar
4 eggs, separated
1 cup sour cream
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda,
1 teaspoon baking powder
1 teaspoon salt

Pre-heat the oven to 350ยบ.

In small sauce pan cook poppy seed with honey
and 1/4 cup water for 5 minutes. Remove from
burner and allow to cool.

Cream the butter together with the sugar until
light and fluffy. Add the cooled poppy seed
mixture. And the separated egg yolks, one at a
time, beating well after each addition. Blend
in the sour cream and vanilla.

In a large bowl, sift together the flour, baking
soda, baking powder, and salt. Gradually add the
poppy seed mixture to the dry mixture, beating well.

Beat egg whites until stiff, then fold into batter.

Pour the batter into a lightly greased and floured
9-inch tube or bundt pan. Bake for 1 hour and 15
minutes. Remove form oven and allow to cool in the
pan for 5 minutes. Gently remove from the pan and
cool on a wire rack.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]