Libbies Poppy Seed Cake Recipes

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
• In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Steps:

• Soak poppy seeds in 1 1/4 c milk overnight.
• Preheat oven to 350 degrees.
• beat egg whites.
• Cream lard,salt, sugar, honey, 3 egg yolks and vanilla together. Add dry ingredients; then add poppy seed mixture. When blended, fold in stiffly beaten egg whites. Put in greased and floured cake pan.
• Bake until cake springs back when touched, about 40 minutes. Libby doesn't have exact time here folks. I was lucky to get measurements for her food--she's been doing it so long.
• For the frosting, combine butter and powdered sugar; then add lemon juice and milk. Spread on warm cake.