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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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It's just not Christmas at our house until I bake and ice this old-time layer cake-my husband's favorite since he was a boy. Ingredients:
3/4 cup milk |
1/3 cup poppy seeds |
3/4 cup butter, softened |
1-1/2 cups sugar |
1-1/2 teaspoons vanilla extract |
2 cups cake flour |
2-1/2 teaspoons baking powder |
1/4 teaspoon salt |
4 egg whites |
filling/ topping: |
3/4 cup sugar |
4-1/2 teaspoons cornstarch |
6 egg yolks, lightly beaten |
2-1/4 cups milk |
1/4 cup chopped walnuts |
1 teaspoon vanilla extract |
additional chopped walnuts and confectioners' sugar, optional |
Directions:
1. In a small bowl, combine milk and poppy seeds; let stand for 1 hour. In a large bowl, cream butter and sugar. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture. In a small bowl, beat egg whites until stiff peaks form; fold into creamed mixture.
2. Spread into two greased and floured 8-in. round baking pans. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a heavy saucepan, combine sugar and cornstarch. Combine egg yolks and milk; gradually stir into sugar mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool completely. Stir in walnuts and vanilla.
4. Cut each cake layer horizontally in half. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Refrigerate for 2-3 hours. Garnish with additional walnuts and confectioners' sugar if desired. Yield: 12 servings.
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