1/2 cup poppy seeds

1 cup butter or margarine, softened

2-1/2 cups sugar

4 cups sifted cake flour

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon vanilla extract

5 egg whites

Filling (recipe follows)

 

Combine milk and poppy seeds.  Cover and let stand overnight in refrigerator.

 

Cream butter; gradually add sugar, beating well.

 

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.  Mix well after each addition.  Stir vanilla into batter.

 

Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.

 

Pour batter into 4 greased and floured 9-inch round cakepans.  Bake at 350 deg. for 25 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes; remove layers from pans, and cool completely.  Spread filling between layers and on top of cake.

 

 

 

1/4 cup plus 1-1/2 teaspoons all-purpose flour

4 cups milk

2 cups sugar

5 egg yolks

1 teaspoon vanilla extract

1 cup chopped pecans

 

Combine first 4 ingredients in a heavy saucepan; stir until well blended.  Cook over medium heat until thickened.  Stir in vanilla and pecans.  Cool.  Makes about 4 cups.