Our Christmas Tree & Marie's Poppy Seed Chiffon Cake

(our beautiful and soon-to-be-decorated Christmas Tree)

Yesterday Jeff still wasn't feeling very well, but I really wanted to get our Christmas tree so that we could decorate it together this week before he heads out hunting next weekend (The hunting season in Montana was extended two weeks).

We were originally going to go tree hunting with the Brauers like last year, but John was also still sick, so I tagged along with the Bordners who decided to get a tree in the woods this year, too.

It was a lot of fun, but a lot of work, especially since Jeff wasn't there to help me with the tree...and boy was it heavy! We also had some extra boughs leftover from our tree to make a homemade wreath for the end of our driveway...




Ready, Aim, FIRE!

After I got back Jeff prepared the tree while I made my friend Marie's Poppy Seed Chiffon Cake.


It turned out really well and after dinner at the Bordner's house Wilson helped me with the whipped cream frosting!




Here's the recipe:

Marie’s Amazing Poppy Seed Chiffon Cake

About 2 hours (or more) before you plan to make the cake soak ½ cup poppy seeds in ¾ cup milk. At the same time set out 7 eggs so that they are at room temperature. You’re going to separate the egg yolks and egg whites to make the cake but you don’t need to do this until later.

1. Preheat oven to 325*F. Wash 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.

2. In a medium size bowl stir the following together and then make a well in the center:
• 2 cups less 2 tbsp. flour
• 1 ½ cps granulated (white) sugar
• 1 tbsp. baking powder
• 1 tsp. salt

3. Separate the egg yolks and whites. Put the egg whites in a large bowl and the egg yolks in a cup or small bowl.

4. Add the next 3 ingredients to flour well in order given.
• ½ cup cooking oil
• 7 egg yolks
• 2 tsp. vanilla
Add poppy seed mixture to well. Set aside. DON’T BEAT YET.

5. In large mixing bowl beat the 7 egg whites & ½ tsp cream of tartar until very stiff:

6. Using the same beaters, beat egg yolk mixture and flour ingredients until smooth and light. Pour ¼ at a time over beaten egg whites, folding in with rubber spatula until all traces of flour disappear. Do not stir. Pour into ungreased angel food pan.

7. Bake for 55 minutes @ 325*F. Increase heat to 350*F and bake for another 10 minutes. An inserted toothpick should come out clean when the cake is done.

8. Invert pan to cool for about 2 hours. After it has cooled, cut around the cake to loosen it from the sides and the tube in the middle of the pan. Place cake, top side down, on serving plate and then cut around bottom of pan to loosen the base of the cake pan. Lift bottom of pan away.

Whipped Cream Icing

• 2 cups whipping cream will cover the cake. (I used 3 cups so that there was enough to fill the center hole)
• 4-5 tbsp. icing sugar (powdered – confectionary sugar)
• 4-5 tbsp. cocoa powder
• 2 Skor Bars (Heath Bars in US) crushed. (I use a hammer and just beat on them in their wrappers.)
Start beating the cream and just as it begins to whip up add the sugar and cocoa powder. It will get stiff fairly quickly after adding these. Stir in crushed bars and spread on cake

ENJOY!