Poppy Seed Cake

POPPY SEED CAKE 1 c. buttermilk 1/3 + poppy seeds 2 tbsp. orange zest 1 c. sugar 7/8 c. butter 1 tsp. vanilla 1 c. powdered sugar 3 eggs (separated) 2 c. flour 1 tsp. salt 1 tsp. soda Combine and set aside the buttermilk, orange zest, and 1/3 c. poppy seeds. Cream the sugar, butter vanilla, powdered sugar, and egg yolks. Cream for 6 minutes then add to the buttermilk mixture. Mix the flour, salt, and soda, then sift into the mixture 1/3 at a time until blended. Beat the egg white until stiff and add to mixture 1/2 at a time. Pour into 3 8” grease and papered pans. Bake at 325 for 25 minutes. FROSTING Cream: 1/2 c. butter 8 oz. cream cheese 1 tsp. vanilla Add powdered sugar until smooth. When the cake is cool, frost with frosting. Put one layer of strawberry on the first layer of cake, then one layer of kiwi on the second layer of cake, then top with both kiwi and strawberry for the top. Decorate and blow poppy seeds onto the sides of the cake. Layer with kiwi: Layer with strawberry: Decorate with both on top: Haylee’s Note: This is one of my all time favorite cakes!! I think it looks so pretty and it tastes delicious!! My mom had a cake similar to this in Park City and she asked for the recipe but it was “secret” and wouldn’t give it to her. So, she made up this recipe, and it is AMAZING!!! Way to go Mom!! This actually is the cake that we had at our wedding, minus the fruit because is would make the cake go soggy if it sat too long! You have to give this one a try!! I know you’ll love it!!