CAKE
1 cup poppy seeds
1 cup milk
3/4 cup butter or margarine
1 3/4 cup sugar
2 1/2 cup cake flour, sifted
1 tsp salt
3 tsp baking powder
4 egg whites
FROSTING
3/4 cup sugar
1 tsp cornstarch
4 egg yolks
1 cup milk
1 cup broken pecans
1 tsp vanilla
A Recipe for
Mary Jo's Poppy Seed Cake
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Food Tip |
This Recipe for Mary Jo's Poppy Seed Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
If you enjoy this Mary Jo's Poppy Seed Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
He was a very valiant man who first adventured on eating oysters. |
| James I |
This is a recipe for Mary Jo's Poppy Seed Cake from the recipe cookbook of Recipes-to-go (Dessert)
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
CAKE: Comine and soak a minimum of 3 hours the poppy seeds and milk.
When ready to bake cake, cream together until light, butter and
sugar. Sift together cake flour, salt and baking powder. Add sifted
ingredients to creamed mixture, alternately with poppy seed milk
mixture, mixing well. Quickly beat until stiff egg whites and fold
into mixture. Pour into 2 9-inch pans greased and floured. Bake at
350 degrees for 30 minutes or until lightly browned and springy. Cool
cake in pans 10 minutes on racks. Turn out and cool completely.
FROSTING: Combine in saucepan sugar, cornstarch. Beat together then
add, mixing until smooth, egg yolks and milk. Add lastly broken
pecans and cook very slowly, stirring frequently to prevent burning
until thick like filling, 20 to 25 minutes. Remove and add vanilla.
When cool spread frosting between layers and on top of poppy seed
cake.
Serves: 1
Mary Jo's Poppy Seed Cake Recipe brought to you by Recipes To-Go