Poppy Seed Cake

Happy November!  The year seems to be picking up speed. 

The poppy seed cake was excellent!  Here you go:

Solo Fancy Ground Poppy Seed Cake

• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 can Solo Ground Poppy Seed Filling (12.5 ounce)
• 4 eggs, separated
• 1 teaspoon vanilla (I love Penzey's Double Strength)
• 1 cup sour cream
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• powdered sugar

1. Preheat oven to 350 degrees.  Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
2. Beat butter and sugar in large bowl with electric mixer until light and fluffy. 
3. Add poppy seed filling and beat until blended. 
4. Beat in egg yolks, 1 at a time, beating well after each addition.
5. Add vanilla and sour cream and beat just until blended. 
6. Stir baking soda, flour and salt until mixed, and add to poppy mixture gradually, beating well after each addition.
7. In separate bowl with electric mixer, beat egg whites until stiff peaks form.  Fold into batter.
8. Spread batter evenly into prepared pan.
9. Bake 1 hour and 15 minutes until cake tester inserted in center comes out clean.
10. Cool in pan on wire rack 10 minutes.  Remove from pan and cool completely.  Dust with powdered sugar.
11. I made the recipe just like the directions said!  One small thing - my bundt pan is black inside so I do lower the oven temperature to 325 degrees to let it cook a little more slowly.  The dark coating sometimes will let things burn. 

I am going to Jazzercise this morning.  I felt that I had no need to try and get to the class during rush hour, Halloween traffic last night.  I am also off to Toys R Us to look for Thomas the Tank things for the grandson's third birthday this weekend.