The Chicken and the Egg: A Family Cookbook

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Poppy Seed Cake

4 Egg Whites, Stiffly Beaten 2 1/4 Cups Cake Flour, Or 2 Cups
3/4 Cup Shortening, Half Butter -All-Purpose Flour, Sifted
1 1/2 Cup Sugar 2 Teaspoons Baking Powder
1/3 Cup Poppy Seeds 1/2 Teaspoon Salt
1/2 Cup Water 1 Cup Water

Soak poppy seeds in 1/2 cup water for 2 hours. Drain off water. Prepare a 9-inch square pan or two 8-inch layer pans.

Cream shortening and sugar. Add poppy seeds. Sift together flour, baking powder and salt. Add alternately with 1 cup water. Fold in egg whites.

Pour into prepared pans. Bake at 350 degrees for 30-35 minutes. Cool. Use Custard Filling between layers and frost with chocolate frosting.

Early 1900s Recipe - Calla Stacker - Also in Betty Crocker's Picture Cookbook, 1st edition, 1950.
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"This was my very favorite cake to have Mom make me for my birthday." - Calla Ferre

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