My niece, Jill, makes this cake a lot. I love anything poppyseed, and maybe you do too. Here is a simple recipe which was originally on the poppyseed can. I found the mixture online, but I did not check every local store.
Preheat Oven: 350° Bake: 1 Hour, up to 15 Minutes Serves: 10-12
1 Cup Butter, softened
1 1/2 Cup Sugar
1 Can Ground Poppyseed Filling
4 Eggs, separated
1 Tsp. Vanilla
1 Cup Sour Cream
1 Tsp. Baking Soda
1 Tsp. Salt
2 1/2 Cups Flour
Grease and flour a Bundt pan. Beat the butter and sugar in a large bowl until light and fluffy. Add the poppyseed filling. Beat in the egg yolks one at a time until blended and add the vanilla and sour cream. Beat until mixed. Mix the dry ingredients and add to the wet mixture a little at a time until combined. Beat the egg whites until stiff peaks form and fold into the cake mixture.
Spread the batter evenly and bake for 1 hour and 15 minutes (check after 1 hour and test with toothpick). When cooled, sprinkle with the confectioners’ sugar.
*If you want a little more moisture, you can use a cream cheese icing in place of the confectioners’ sugar.