Stephanie's Poppy Cake
This cake begins with two 8-inch round layers that are split in half horizontally and given a light soaking with a rum-flavored syrup; it's a nice French touch that keeps the cake moist and adds a subtle extra flavor.You will need a handheld or standing electric mixer to make the cake. Beautiful Desserts
After Step 5, the cakes can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to 2 months.
Refrigerate the cake, uncovered, to firm up the icing. Then wrap the cake in plastic and refrigerate for up to 3 days or freeze for up to 1 month. Either way, be sure to allow the cake to come to room temperature before serving.