Ingredients
1 lb. yeast dough
3 oz. (1'2 cup) semolina
1/2 pint (1 1/2 cups) water
2 oz. (1/2 cup) poppy seeds
6 oz. (1 cup) raisins
3 1/2 oz. (1/2 cup) sugar

Directions

Roll out the dough and line a baking sheet. Leave to rise. Cook the semolina with the water until thick and smooth. Beat in the poppy seeds, raisins and sugar. Spread this mixture evenly on top of the pastry. Bake in a hot oven until the pastry is a golden brown. The semolina serves to keep the cake light and moist.

My Dad used to make this and it was so good.
Thanks for the memories.

He used to gather hickory nuts and was a master
hickory nut cracker. His hickory nut cake was to
die for.

Johnny