Poppyseed Cake
This cake was part of Betsy Grunland's repetoire as snack goddess at Cloyne Court.
Like Teresa's Banana Cake, the origins of the recipe are unknown to me.
It is amazingly delicious, as you'd expect given it's calorific ingredients.
I don't recommend it for everyday, but when you want something simple but fabulous, nothing is better.
It keeps well, makes nice breakfast muffins or cupcakes (they do tend to be a little delicate on removal from the pan).
By the way, this batter is one of the finest I've ever tasted, if your immune system is intact,
and the risks of salmonella haven't put you off licking the bowls and spatulas.
Preheat oven to 350 and grease & flour a 9 x 13 inch pan.
1 C poppyseeds
1/3 C honey
1/4 C water
4 eggs, separated
1 C butter, softened to nearly room temperature
1 1/2 C sugar
2 t vanilla
1 C sour cream
2 1/2 C all purpose flour or whole wheat pastry flour, sifted with
1 tsp baking soda
1/4 tsp salt
Cook
the honey, water and poppyseed together in a small saucepan over medium
heat for about five minutes. Set aside to cool and soften the
poppyseeds.
Beat the egg whites until just stiff but not dry, and set aside.
Cream together the butter and sugar until smooth and fluffy. Beat in the egg yolks, vanilla, and sour cream, until smooth.
Alternately beat in the flour and the cooled (no more than lukewarm) poppyseed mixtures in 2-3 additions apiece.
Stir 1/3 of the whites into the batter to lighten it, then gently fold
in the rest. Pour batter into the prepared pans. Bake for about
one hour. For muffins or cupcakes, bake about 30 minutes.
Test for doneness with a cake tester.