Poppy Seed Handfasting Cake 
 
    Categories: Cake            Pagan                           
 
    Number of Servings:   6 
    Approx. Cook Time: 70mn  
     
    INGREDIENTS ------------------------------------------------------------ 
 
       1         cup   poppy seed                                         
       1/3       cup   honey                                              
       1         cup   butter or shortening                               
       4         eggs, separated                                    
       1         tsp.   vanilla                                            
       1         cup   sour cream                                         
       2 1/2     cups  all-purpose flour, sifted                          
       1         tsp.   baking soda                                        
       1         tsp.   salt                                               
       1 1/2     cups  sugar                                              
                  
    Frosting                                           
       2         tbs.  butter or shortening.                              
       1 3/4     cup   sifted confectioner's sugar                        
       2         tbs.  milk                                               
                 pinch salt                                               
       3/4       tsp. vanilla extract                                    
 
    DIRECTIONS  ------------------------------------------------------------ 
 
Cook poppy seed with honey and 1/4 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.                                 
Source: The Book of Spices