Poppy Seed Cake

Ingredients

• 1 cup poppy seeds
• 1 cup milk or soy milk
• 1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
• 2 cups all-purpose flour, plus additional for dusting pan
• 2 cups sugar
• 3 large eggs, separated
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 2 ½ teaspoons baking powder
• Confectioners’ sugar, for dusting

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    433 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 53 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 6 grams protein; 89 milligrams cholesterol; 204 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
2. Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
3. In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
4. Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Cool on a rack. When cool, dust cake with confectioners’ sugar.

90 minutes