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Categories:Viewed: 30 - Published at: 9 years ago
Ingredients
- 1 C softened butter
- 1 can Solo poppyseed filling
- 1 t vanilla
- 2 1/2 C flour
- 1 t salt
- 1 1/2 C sugar
- 4 eggs, separated
- 1 C sour cream
- 1 t baking soda
- powdered sugar
Method
- Preheat oven to 350°. Grease and flour a large bundt pan or tube pan. Beat together the butter and sugar until fluffy. Add the poppyseed filling and continue to beat until well blended. Beat in the egg yolks, one at a time, beating after each addition. Add vanilla and sour cream and beat just until blended.
- Stir together the flour, salt, and baking soda. Add to the poppyseed mixture gradually, beating after each addition.
- Beat the egg whites in a separate bowl until stiff peaks form. Fold the beaten egg whites into the poppyseed mixture. Spread into the prepared pan. Bake 60-70 minutes, or until cake tester comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack. Dust with powdered sugar before serving.
