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Layered Poppy Seed Cake

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.

12 ServingsPrep: 30 min. + standing Bake: 30 min. + chilling

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

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.
Spread into two greased and floured 8-in. round baking pans. Bake at

2 of 2

Layered Poppy Seed Cake (continued)

Directions (continued)

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.
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.
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.

Nutrition Facts: 1 serving (1 piece) equals 442 calories, 19 g fat (9 g saturated fat), 145 mg cholesterol, 302 mg sodium, 61 g carbohydrate, 1 g fiber, 8 g protein.