POPPY SEED CAKE
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
Time 45m
Yield 12-15 servings.
Number Of Ingredients 13
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, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
POPPY SEED CAKE III
A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.
Provided by Anne Fikaris
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g
MOIST LEMON POPPY SEED CAKE
This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
- Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
- Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 54.5 g, Cholesterol 130.9 mg, Fat 23.9 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 13.6 g, Sodium 227.1 mg, Sugar 32.3 g
MOIST POPPY SEED BUNDT CAKE
My cousin gave me this recipe a couple of years ago when I was getting married. I am not sure where she got it from. It is sooooo moist and delicious! No need to make an icing or glaze, sugar coating makes it just sweet enough. Yum! My husband loves this cake. He eats a quarter of it at a time!!!
Provided by JenJenMarie
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together with an electric mixer, except eggs.
- Mix in egg, one at a time. After all eggs are added, continue to mix for about another minute.
- Spray bundt pan with pam, then sprinke sugar around pan. Make sure you coat the entire pan with the sugar.
- Bake at 350 for 45 minutes.
- I have made it as directed and added a package of instant lemon pudding mix to it for lemon poppy seed cake.
- It is good served with fresh fruit salad.
Nutrition Facts : Calories 420.1, Fat 25.6, SaturatedFat 5.9, Cholesterol 79.8, Sodium 317.4, Carbohydrate 43.6, Fiber 0.8, Sugar 27.6, Protein 5.1
POPPY SEED CAKE
Incredibly light and tender homemade Poppy Seed Cake, is easy to make and perfect for brunch or dessert!
Provided by Lauren Allen
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour a bundt pan.
- Cream together butter and 1 1/4 cups of the granulated sugar. Stir in 1/4 cup milk and vanilla.
- Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
- Alternately add the flour mixture and the 3/4 cup milk, a little bit at a time, stirring gently after each addition, starting and ending with flour.
- Beat the egg whites in a large bowl until they stand in soft peaks and then beat in remaining 1/2 cup sugar. Fold egg whites into cake batter.
- Pour batter into greased bundt pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the bundt pan before inverting on a wire rack.
- Sift powdered sugar over the top of the cake before serving.
Nutrition Facts : Calories 291 kcal, Carbohydrate 47 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 120 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
MOIST POPPY SEED CAKE
This cake is so moist, the addition of cream cheese and buttermilk gives this cake a rich buttery flavor. I have made this cake on several occasions, and everyone has really commented on how good it is! 1 cup of sugar does not produce a sweet cake, if you prefer your cake on the sweeter side, just add in about 2-4 tbsps more more of sugar. I have added in 2 teaspoons of pure lemon extract with 1 tbsp grated lemon rind, it is not necessary, but really gives a nice flavor to the cake. I think you will really enjoy this cake! Make sure that ALL ingredients are room temperature!
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 50m
Yield 1 (13x9-inch) cake
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Set oven rack to second lowest position.
- Grease a 13x9-inch baking pan.
- In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
- Add in eggs; beat well until combined (about 2 minutes).
- In another small bowl, stir together flour, baking soda and salt.
- Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
- Add/mix in poppy seeds until combined.
- Spread batter into prepared pan.
- Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
- Cool completely, then frost if desired.
Nutrition Facts : Calories 3933.8, Fat 228.8, SaturatedFat 70.5, Cholesterol 557.5, Sodium 3846.2, Carbohydrate 417.4, Fiber 11.4, Sugar 219.7, Protein 63.5
POPPY SEED CAKE
Steps:
- In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
- Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
- In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
- Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram
BEST POPPY SEED CHIFFON CAKE
This attractive cake never seems to fail, and it's very moist. It's a great choice for that special birthday celebration. -Marilyn Beck, Medicine Hat, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.
Nutrition Facts :
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