1/2 c. poppy seed, ground
3/4 c. butter
2 c. sifted flour
4 egg whites, well beaten
1 tsp. vanilla
1 c. milk
1 1/2 c. sugar
1 1/2 tsp. baking powder

Soak poppy seed in milk for 2 hours. Cream butter and add sugar. Add poppy seed and milk. Add dry ingredients slowly. Fold in beaten egg whites. Bake in layers or loaf pan. Bake at 350 degrees for 35 to 40 minutes or until it comes clean with a toothpick.

FILLING AND FROSTING:

1 tbsp. cornstarch
1 1/2 c. milk
3/4 c. sugar
4 egg yolks
1/2 c. chopped nuts
1 tsp. vanilla

Dissolve cornstarch in a little of the milk; cook over double boiler with milk until mixture thickens. Add sugar, beaten egg yolks, and nuts. (1/2 recipe is sufficient to ice loaf cake.)