1 c. Solo poppy filling
1 c. butter
1 1/2 c. sugar
4 eggs, separated
1 tsp. vanilla
1 c. sour cream
2 1/2 c. sifted enriched flour
1 tsp. baking soda
1 tsp. salt

Cream butter and sugar until light and fluffy. Add Solo poppy filling. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together flour, soda, and salt. Add gradually to Solo poppy mixture, beating well after each addition.

Fold in stiffly beaten egg whites. Pour into a greased 9 or 10 inch tube pan, which has the bottom lined with waxed paper. Bake at 350 degrees for 1 hour and 15-20 minutes or until done. Allow cake to cool about 5 minutes. Remove from pan and peel off paper. Decorate by sifting confectioners sugar through a paper doily or a cut out on the top of the cake.