Recipe: Poppy-seed Cake with Custard Filling

Joe, I collect old cookbooks and this one
just happens to be the one that my sister
me for my birthday!
Nancy

POPPY-SEED CAKE WITH CUSTARD FILLING

Soak for 2 hours or more:
2/3 cup poppy seed
in:
3/4 cup milk
Beat until soft:
2/3 cup butter
Add gradually:
1 1/2 cups sugar
Cream these ingredients until they are
fluffy. Sift before measuring:
2 cups cake flour
Resift with:
3 teaspoons of tartrate or phosphate
baking powder or 2 1/2 teaspoons combination
type (or double-acting)
1/2 teaspoon salt
Combine:
1/4 cup milk
1 teaspoon vanilla
Add the sifted ingredients to the butter
mixture in about 3 parts alternately with
the liquid ingredients. Beat the batter
after each addition until it is blended.

Whip until stiff but not dry, then fold in:
4 egg whites
Bake the cake in two 9 inch layer pans in a
moderate oven 375 degrees for about 20 minutes.
Place between the layers:
CUSTARD FILLING
Combine:
1/2 to 3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
Add and stir until smooth and thick:
2 cups scalded milk or cream
Pour these ingredients over:
2 slightly beaten eggs (or 4 egg yolks)
Stir and cook the custard in a double boiler
until the eggs thicken. Cool it and add:
1 teaspoon vanilla
Add, if desired:
1 cup blanched, chopped almonds
1 tablespoon sherry, rum, etc.
Serve the cake with:
CHOCOLATE SAUCE
(Makes about 1 cupful)
Stir until dissolved, then cook without
stirring to the syrup stage (for about 5
minutes):
1/2 cup water
1/2 cup sugar
Cool the sauce. Melt:
2 ounces chocolate
Stir it into the syrup. Add:
1 teaspoon vanilla
If the syrup is too thick, thin it to the
right consistency with:
Cream
Serve it hot or cold.