Directions:
- Place poppy seeds and buttermilk in a bowl; soak for 2 hours. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Combine the dry ingredients; add to creamed mixture alternately with poppy seed mixture.
- In another bowl, beat egg whites until stiff. Fold into batter; set aside.
- Combine filling ingredients; sprinkle a third into a greased and floured 10-in. fluted tube pan. Top with half of batter; sprinkle with half of the remaining filling. Cut through with a knife to swirl. Repeat with remaining batter and filling.
- Bake at 350° for 1 hour. Turn out immediately onto wire rack to cool. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.83 Kcal (1992 kJ) | ||
| Calories from fat | 130.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.51g | 22% | |
|---|---|---|---|
| Cholesterol | 73.11mg | 24% | |
| Sodium | 186.3mg | 8% | |
| Potassium | 127.1mg | 3% | |
| Total Carbs | 76.24g | 25% | |
| Sugars | 14.32g | 57% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 7.69g | 15% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 103.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 279.39 Kcal (1170 kJ) | ||
| Calories from fat | 76.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 22% | |
|---|---|---|---|
| Cholesterol | 42.93mg | 24% | |
| Sodium | 109.39mg | 8% | |
| Potassium | 74.63mg | 3% | |
| Total Carbs | 44.76g | 25% | |
| Sugars | 8.41g | 57% | |
| Dietary Fiber | 0.57g | 4% | |
| Protein | 4.51g | 15% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 4% | |
| Calcium | 60.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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