1. In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes. 2. Cool. 3. Cream butter/margarine and sugar until light and fluffy. 4. Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition. 5. Blend in sour cream and vanilla. 6. Sift together flour, baking soda, baking powder, and salt. 7. Gradually add poppy seed mixture to dry mixture, beating well. 8. Beat egg whites until stiff and fold into batter. 9. Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan. 10. Bake at 350 degrees for 1 hour and 15 minutes. 11. Cool in pan for 5 minutes. 12. Remove from pan and cool on a wire rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
