POPPY-SEED CAKE

     CAKE LAYERS                          CREAM FILLING
     ⅓ cup poppy seed                     ½ cup sugar
     ¾ cup milk                           1 tbsp cornstarch
     ¾ cup butter                         1-½ cups milk
     1-½ cups sugar                       4 beaten egg yolks
     1-½ tsp vanilla                      1 tsp vanilla
     2 cups sifted flour                  ¼ cup chopped walnuts
     2-½ tsp baking powder                powdered sugar
     ¼ tsp salt                           
     4 stiffly-beaten egg whites          

CAKE: Soak poppy seeds in milk for an hour. Cream the butter, and add the sugar gradually, creaming until light and fluffy. Beat in the vanilla, milk, and poppy seeds. Sift the flour, baking powder, and salt and stir into the batter. Fold in egg whites. Bake in two greased and lightly floured 8-inch round cake pans at 375° for 20-25 minutes. Cool ten minutes before removing, then cool thoroughly. Separate each cake into two layers.

FILLING: Mix sugar and cornstarch in a saucepan. Beat together the milk and egg yolks and gradually add to sugar, stirring well. Cook and stir until mixture thickens and boils for about a minute. Cool slightly, add the vanilla and walnuts, and spread cooled filling between layers. Chill two hours before serving. Sprinkle powdered sugar on top.

Adapted from “Better Homes & Gardens Pies & Cakes” (1966). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!