Country Poppy Seed Cake Recipes

POPPY SEED CAKE III

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
• In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

POPPY SEED CAKE

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.

COUNTRY POPPY SEED CAKE

Steps:

• In a large bowl, combine the poppy seeds, pudding and cake mix. Add the oil, eggs, water and almond extract. Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted 10-in. tube pan. , Pour batter into pan and bake at 325° for 1 hour or until a toothpick comes out clean. Allow cake to cool 10 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cooled cake.

CARROT-POPPYSEED CAKE WITH LEMON GLAZE

Steps:

• For the Cake: Preheat oven to 350°F. Butter a standard loaf pan (8 by 4 inches) and line with parchment, leaving an overhang on both long sides; butter parchment. Whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt until combined. Beat butter and both sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat 3 minutes more. Add vanilla, carrot juice, and carrots; beat until well combined, about 2 minutes. Reduce speed to low, add flour mixture, then beat in poppy seeds just until combined.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool 20 minutes in pan on a wire rack set inside a baking sheet. Remove cake using parchment, transfer directly to rack, and let cool completely.
• For the Glaze: In a large bowl, whisk together confectioners' sugar and 3 tablespoons lemon juice until smooth, adding more lemon juice, teaspoon at a time, until icing is thick and pourable. Pour glaze over top.
• Sprinkle cake generously with poppy seeds and let glaze set completely, about 30 minutes; transfer to a serving platter. Cake can be stored, covered, at room temperature up to 3 days.

COUNTRY POPPY SEED CAKE

Steps:

• In a large mixing bowl, combine poppy seeds, pudding and cake mix. Add oil, eggs, water and almond extract. Blend with an electric mixer on low speed until dry ingredients are moistened. Increase speed to medium and mix for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted tube pan. Pour batter into pan and bake at 325 degrees F for about 1 hour or until cake tests done. Allow cake to cool 10 minutes before removing to a cooling rack. Combine glaze ingredients and drizzle over cooled cake.

POPPYSEED SHERRY CAKE

Steps:

• Preheat oven to 350degrees. Grease and flour Bundt pan.
• Combine all ingredients in a large bowl and mix well until blended. Batter should be thick.
• Pour into pan and bake for 50- 55 minutes.
• Invert Bundt pan onto a plate when cooled and sprinkle with powdered sugar. Enjoy.

POPPY SEED CAKE

Steps:

• Preheat oven at 200°celcius.
• Mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed.
• Grind some lemon peel into the dough.
• Butter the baking tray (any form will do but I like to have it in a long one or a Gugelhupf one) and put the dough mixture in it.
• Bake the cake for about 45 minutes.
• Check on a needle if it is ready.
• You can also use orange marmalade--that works great as well.
• If you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!