Poppy Seed Cake

Preheat oven

Grease and flour 12-cup Bundt pan or 10-inch tube pan and set aside.

Beat butter and sugar in large bowl with electric mixer until light and fluffy.

Add poppy seed filling and beat until blended.

Beat in egg yolks, 1 at a time, beating well after each addition.

Add vanilla and sour cream and beat just until blended.

Stir flour, baking soda and salt until mixed, add to poppy mixture gradually, beating well after each addition.

Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter.

Spread batter evenly into prepared pan.

Bake 50 to minutes until cake tester inserted in center comes out clean.

Cool in pan on wire rack 10 minutes.

Remove from pan and cool completely rack. Dust with confectioners sugar just before serving.

Yields 14 to 16 servings.