Even before we were married I knew that my husband's favorite birthday cake was his mother's poppy seed cake. She helped me make it this year and is sharing her recipe.
I've only made it correctly a few times. Somehow I burn the filling or forget the salt, but thankfully, it came out great for my husband's birthday.
Our son's Harrison and Garrett watch their daddy open his gifts. There were more pictures of our daughters, but they were blurry. I'm sorry I have none to share today.
I made Stacey one of his favorite meals of prime rib, potatoes, green beans and fresh bread.
The poppy seed cake recipe follows.
1/2 C. butter
1 C. sugar
2 eggs (well beaten)
2 C. flour
1 T. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. almond extract
1/2 C. poppy seeds
3/4 cup of cream
Mix poppy seeds and cream and let stand half an hour.
Cream butter and sugar until light and fluffy.
Add well beaten eggs. Mix flour and dry ingredients together then add to the creamed mixture; alternate with the poppy seed mixture. Add vanilla and almond extract and beat about two minutes. Turn into greased and floured layer cake pans. Bake at 350 for 25 or so minutes.
Use lemon instant pudding for a layer of filling between the two cakes if desired.
Frost with vanilla frosting and enjoy ~ Kathi