Ines Gertrude, my grandmother, was one of the kindest, most gentle people on the planet. She also knew how to make a kick a$$ cake.
This past Mother’s Day weekend I tried one of her recipes that I remember her making way back in the days of yore, when I was a kid. Honestly, I’m really not much of a cake person, but this is so crazy-delicious, I can’t believe I haven’t made it before.
I’ll share with you, but you have to share a piece with someone who needs a little slice of love today. Who says food isn’t love? Please.
Simply White Poppy Seed Cake
by Ines Gertrude Tolmie
2 cups unbleached flour
1 1/2 cups sugar (I used only 1 cup)
3 tsp baking powder
1 tsp salt
1 cup milk (reserve 1/4 cup)
1/2 cup shortening (I used lard, but I would also try coconut oil)
4 egg whites
2 tsp vanilla or 1/2 tsp almond flavoring
1/4 cup poppy seeds
Heat oven to 350°c. Generously grease (not oil) and flour bottom only of a 9×13″ pan. In a large bowl combine the first 6 ingredients, but reserve 1/4 cup milk and combine with 1/4 cup poppy seeds. Allow poppy seed/milk combo to stand for 30 minutes (I probably did this for only 15 min). Blend at low speed until moistened; beat 2 minutes at medium speed. Add egg whites and flavoring; and combine poppy seed mixture. Beat for 2 more minutes at medium speed. Pour batter into prepared pan. Bake 35-40 minutes until toothpick inserted in the center comes out clean. Cool completely, frost with Caramel Frosting.
1/2 cup butter/marg
1 cup firmly packed brown sugar
4 tbsp milk
3 cups powdered sugar
1/2 tsp vanilla