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Instructions |
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Preheat oven to 350º. Grease and flour 12 cup bundt
pan.
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Beat butter and sugar in large bowl with electric
mixer until light and fluffy. Add poppyseed filling
and beat until blended. Beat in egg yolks, one at a
time, beating well after each addition. Add vanilla
and sour cream and beat just until blended.
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Stir flour, baking soda, and salt until mixed and
add poppyseed to mixture gradually and beating well
after each addition. Beat egg whites in a separate
bowl with electric mixer until stiff peaks form.
Fold beaten egg whites into batter.
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Spread evenly in prepared pan. Bake 60-75 minutes or
until cake tester comes out clean. Cool in pan on
wire rack 10 minutes. Remove from pan. Dust with
confectioners sugar just before serving.
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Originally Submitted
3/28/2011
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