Ingredients:
- 1 cup poppy seeds
- 1/3 cup honey
- 1 cup butter or shortening
- 4 eggs (separated)
- 1 teaspoon vanilla
- 1 cup sour cream
- 2½ cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups sugar
- Frosting
- 2 tablespoons butter or shortening
- 1¾ cups sifted confectioner's sugar
- 2 tablespoons milk
- Pinch salt
- ¾ teaspoon vanilla extract
Directions
Cook poppy seed with honey and ¼ cup water in a small saucepan for 5-7 minutes. Cool.
Cream butter and sugar until light and fluffy. Add poppy seed mixture. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and sour cream.
Sift together flour, baking soda, and salt; add gradually to poppy seed mixture, beating well after each addition.
Beat egg whites until stiff. Fold into batter.
Pour into greased and floured 9 inch tube pan. Bake in moderate oven for about 1 hour and 15-20 minutes, or until done.
Cool in pan for 5 minutes. Remove from pan and cool on wire rack. Frost with vanilla frosting.
Frosting
Cream butter until very soft and fluffy. Add Confectioner's sugar alternately with milk until mixture is of spreading consistency. Blend in salt and vanilla.
Spread over cake, let icing dribble down sides of cake. Sprinkle poppy seeds on top.