Ingredients
-
1 teaspoon salt
-
1 cup butter (softened-I used butter better for the cake) or 1 cup margarine (softened-I used butter better for the cake)
-
1 1/2 cups sugar
-
12 1/2 ounces solo ground poppy seed filling (1 can)
-
4 egg yolks
-
4 egg whites
-
1 teaspoon vanilla extract
-
1 cup sour cream (diary)
-
2 1/2 cups all-purpose flour
-
1 teaspoon baking soda
Instructions
- Preheat oven to 350°F
- Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
- Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
- Add poppy seed filling 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.
- In a small bowl, blend flour, baking soda and salt.
- Add flour mixture to poppy seed mixture gradually beating well after each addition.
- In a separate bowl, beat whites with electric mixer untill stiff peaks form.
- Fold whites into batter and spread in prepared pans.
- Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.