Poppy Form Cake
| Category | Desserts
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Solo Can Label |
| Comment | |
Ingredients
- 1 can Solo poppy filling
- 1 cup butter
- 1 1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- 2 1/2 cups sifted flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
Cream butter and sugar until light and fluffy. Add Solo Poppy filling. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together flour, soda and salt, add gradually to Solo poppy mixture, beating well after each addition. Fold in stiffly-beaten egg whites. Pour into a greased 9 x 10 inch tube pan, which has the bottom lined with waxed paper. Bake in a moderate oven, 350 degrees about 50 - 60 minutes or until done. Allow cake to cool about 5 minutes. Remove from pan and peel off paper. Decorate by sifting confectioners sugar through a paper doily or a cut-out on the top of the cake.
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