Ingredients
1 cup of butter, softened
1 1/2 cups granulated white sugar
1 12-1/2 oz can of Solo poppy seed filling
4 large eggs, yolks and whites separated
1 teaspoon pure vanilla extract
1 cup sour cream
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
confectioners sugar for dusting
Southern Cooking Instructions
Preheat the oven to 350 degrees.
Butter a bundt pan and dust with flour.
In a large bowl, cream the butter with the sugar until light and fluffy, using an electric mixer.
Add the can of poppy seed and mix until well incorporated.
Beat in the egg yolks, one at a time. Mixing well after each yolk.
Add the vanilla and sour cream. Stir just until combined.
Sift together the flour, baking soda and salt.
Gradually add to the batter until well mixed.
In a separate bowl with clean beaters, beat the egg whites until they form stiff peaks.
Fold these into the batter until you can no longer see any egg whites.
Carefully spoon the batter into the prepared baking pan.
Bake in the center of the oven for 1 hour to 1 hour 15 minutes.
It is done when a cake tester, inserted in the center part, comes out clean.
When removed from the oven, place it on a wire rack and allow to cool for 10 minutes.
The cake must still be warm to release itself from the pan.
Place a plate on top of the cake, and flip it upside down, using oven mitts.
It may not release immediately, allow to cool a bit more if not separating.
Once it has dropped, flip the cake once more onto wire rack.
It should now be right side up. Allow to cool completely before serving.