POPPY SEED CAKES RECIPES

Name: Poppy Seed Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12-15 servings.
Ingredients: 1/3 cup poppy seeds; 1 cup 2% milk; 4 egg whites; 3/4 cup shortening; 1-1/2 cups sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; CREAM CHEESE FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla extract; 2 cups confectioners' sugar

POPPY SEED CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Poppy Seed Cake Recipe: How to Make It - Taste of Home image

As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12-15 servings.

Number Of Ingredients 13

Ingredients

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 426 calories, FatContent 23g fat (10g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 184mg sodium, CarbohydrateContent 51g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

SOLO POPPY SEED CAKE RECIPE - FOOD.COM

Solo Poppy Seed Cake Recipe - Food.com image

This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 1 bundt, 14-16 serving(s)

Number Of Ingredients 10

Ingredients

1 cup butter (softened-I used butter better for the cake) or 1 cup margarine (softened-I used butter better for the cake)
1 1/2 cups sugar
12 1/2 ounces solo ground poppy seed filling (1 can)
4 egg yolks
4 egg whites
1 teaspoon vanilla extract
1 cup sour cream (diary)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

Preheat oven to 350°F
Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
Add poppy seed filling and beat until blended.
Beat in egg yolks one at a time, beating well after each addition.
Add vanilla and sour cream and beat just until blended.
In a small bowl, blend flour, baking soda and salt.
Add flour mixture to poppy seed mixture gradually beating well after each addition.
In a separate bowl, beat whites with electric mixer untill stiff peaks form.
Fold whites into batter and spread in prepared pans.
Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
Cool in pan on wire rack for 10 minutes.
Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.

Nutrition Facts : Calories 332, FatContent 17.8, SaturatedFatContent 10.7, CholesterolContent 90.8, SodiumContent 403.4, CarbohydrateContent 39.2, FiberContent 0.6, SugarContent 22.2, ProteinContent 4.5

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