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Grass Valley, California
Solo Fancy Ground Poppy Seed Cake
Preheat oven to 350 degrees F.
Grease and flour 12-cup Bundt pan or 10-inch tube pan and set aside. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add poppyseed filing and beat until blended. Beat in egg yolks, one at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended. Stir flour, baking soda, and salt until mixed, and add to poppyseed mixture gradually, beating well after each addition. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan.
Bake 60 minutes to 1 hour and 15 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners sugar just before serving.
Serves: 14 to 16
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