Title: Poppy Seed Cake 3
Categories: Cake
Yield: 3 Servings
| 1/3 | c | Poppy seed |
| 1 | c | Buttermilk |
| 1 | c | Shortening |
| 1 1/2 | c | Sugar |
| 4 | | Egg yolks |
| 2 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Vanilla |
| 4 | | Egg whites, beaten stiffly |
| 1/2 | c | Sugar |
| 1 | ts | Cinnamon |
Soak poppy seed in the buttermilk for 5 to 10 minutes. Cream egg yolks,
vanilla, sugar and shortening together. Add flour, baking powder, soda and
salt alternately with buttermilk mixture to creamed ingredients. Fold in
egg whites. Mix sugar and cinnamon together. Pour half of the batter in
greased tube pan. Sprinkle cinnamon and sugar mixture onto batter,
reserving a little for the top. Add remaining batter and sprinkle remaining
cinnamon and sugar on top of batter. Bake at 350 degrees for about 1 hour
or until a sharp knife comes out clean. Randy Rigg