This recipe article was clipped from a newspaper and found in a large collection, date unknown. The author is Jean McGhie, Home Economics writer. I’ve typed it below along with a scanned copy of the article.

Poppy Seed And Nut Cake

The cake is intentionally heavy. It’s full of nuts and seeds, shortenings and flavorings. Here’s how to make it:

3/4 cup poppy seed
1 cup milk
1 teaspoon vanilla

Soak poppy seed in the milk with the vanilla for about 3 hours.

1 cup walnuts
2 1/4 cups flour
1/2 teaspoon salt
3 1/4 teaspoons baking powder

Grate walnuts. This will yield about 1 1/2 cups grated nuts. Use 1 cup in the cake and batter and save the remaining for the frosting. Mix and sift the flour, salt and baking powder into a bowl. Then add the walnuts and mix well with a fork so that the nuts become well coated with flour. Let stand one hour.

2/3 cup butter
1 1/2 cups sugar
6 egg whites

Cream the butter, add the sugar gradually and cream thoroughly. Add the vanilla-poppy seed-milk mixture. Mix thoroughly at slow speed. Add the flour-nut mixture and stir thoroughly. Then fold in the stiffly beaten egg whites. Bake at 350 degrees for 10 minutes. Increase heat to 375 degrees and bake until done (about 20-40 minutes). It will pull away from the sides and spring back when touched. The time will depend on the type of pan used. It can be baked as a sheet cake in a 9×12-inch pan or as a layer cake.

Nut Cake Frosting

MRS. BEVERLY then spreads it with this frosting:

1/2 cup butter
1/4 teaspoon walnut extract
1/4 teaspoon salt
2 cups confectioners sugar
4 tablespoons cream

Cream the butter. Add the sugar, salt and flavoring. Add cream as needed and mix well. Blend in the 1/2 cup grated nuts.