Small* Poppy Seed Cake
1/4 c poppy seeds
1 1/2 T honey
1 T water
1/4 c butter
1/3 c sugar
1 egg, separated
1/4 t vanilla
1/4 c sour cream
1/2 c + 2 T sifted flour
1/4 t baking soda
1/4 t salt
Cook poppy seeds, honey and water together, stirring constantly, until it boils and thickens slightly, about 3 minutes. Set aside to cool. Cream butter and sugar until light and fluffy. Add poppy filling. Add egg beating well. Blend in vanilla and sour cream. Sift together flour, soda, and salt. Add gradually to poppy mixture. Beating well after each addition. Fold in stiffly beaten egg white. Pour in a 6-inch cake pan, which has been lined with wax paper, greased, and lightly floured.
Bake in a 350-degree oven for 25-30 minutes or until done. Cool cake five minutes, then remove from pan. and peel off paper. Decorate with powdered sugar. Serve with whipped cream or ice cream.
*For a regular-sized cake, quadruple amounts and bake in a nine or ten inch tube pan for 50-60 minutes.