Ingredients:
Cake
 | 3/4 Cup Poppy Seeds |
| 3/4 Cup Milk |
| 3/4 Cup Shortening |
| 1 1/2 Cup Sugar |
| 2 Cup Cake Flour, sifted |
| 2 Tsp. Baking Powder |
| 1 Tsp. Vanilla |
| 4 Egg Whites |
Custard Filling
| 1 Cup Sugar |
| 4 Egg Yolks, well beaten |
| 2 Cup Milk, scalded |
| 3 Tbs. Cornstarch |
| 1/2 Cup Chopped Walnuts |
| Pinch Salt |
Prepares 12 Servings (One 9" Layer Cake)
Soak Time: Overnight
Preparation time: 30 minutes
Bake time: 20-30 minutes
Cake
| Soak poppy seed in milk overnight. |
| Cream shortening & sugar. |
| Sift together flour & baking powder. |
| Add creamed shortening & sugar; & sifted flour/baking powder alternately to poppy seed & milk mixture. |
| Add vanilla. Fold in beaten egg whites. |
| Divide batter equally between two 9" cake pans that have been lightly greased & dusted with flour. |
| Bake at 350 F for 20 - 30 min. Test for doneness using the toothpick method. |
| Cool in pans for 5 min; remove from pans & cool completely before filling or frosting. |
Custard Filling or Frosting
| Mix dry ingredients together. |
| Add well-beaten egg yolks & scalded milk. |
| Cook in a double boiler until thick, stirring constantly. Add nuts. |
| Cool to room temperature. then fill or frost cake. |
| Refrigerate. Bring to room temperature before slicing & serving. |