In a small saucepan cook poppy seeds with honey and
1/4 cup water for 5-7 minutes. Cool.
With a pastry blender or large fork cream butter or
margarine and sugar until light and fluffy.
Separate eggs, keep yolks in separate cup. Beat
yolks. Add cooled poppy seed mixture and 1/4 of the
egg yolks alternately to the butter and sugar
mixture, beating well after each addition.
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Blend in sour cream and vanilla.
Sift together flour, baking powder, and salt.
Gradually add poppy seed mixture beating well.
Beat egg whites until stiff and then fold into batter.
Lightly grease and flour the cake pan.
Pour batter in to cake pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Cool in pan for 5 minutes.
Remove from pan and cool on wire rack.
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