Today I am sharing with all of you another vintage recipe from my great auntie's stash of recipes from the 1950's and 1960's. More and more women are returning to the basics when it comes to cooking and baking, and this recipe is one that our family enjoys (even after all of these years). The recipe will make three 9" round layer cakes (a triple layer cake).
Old-Fashioned Poppy Seed Cake Recipe
1 cup poppy seeds
3/4 cup scalded milk
1 1/2 cups granulated sugar
3/4 cup butter, softened
3/4 cup cold milk
3 tsp. baking powder
3 cups all-purpose flour
4 medium egg whites, beaten
Soak the poppy seeds in the scaled milk for 4 hours. In a large mixing bowl cream together the granulated sugar and butter. Stir in the cold milk and beat again. Sift together the baking powder and the flour and then blend the flour mixture into the butter mixture until well blended. Blend the poppy seeds and milk into the cake batter. Beat together the egg whites and fold them into the cake batter.
Pour cake batter into three 9" round cake pans. Bake in a preheated 350 degree oven for 25 to 35 minutes or until the center of the cakes are done. Cool.
You can put filling between the layers or frosting. We like putting a homemade lemon filling between the layers and then frosting with either a vanilla or buttercream frosting.