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
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
CHUNKY FRESH MANGO CAKE
This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. -Allene Bary-Cooper, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.
Nutrition Facts : Calories 423 calories, Fat 26g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 241mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
MANGO POPPY SEED CAKE
Make and share this Mango Poppy Seed Cake recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour 10" springform pan.
- For cake:.
- Beat sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes.
- Combine flour, poppy seed, baking soda and salt.
- Add to butter mixture alternately with sour cream.
- Spread batter over bottom and 1 inch up sides of prepared pan.
- For filling:.
- Combine all filling ingredients and spoon over cake batter.
- Bake at 350' for 45-55 minutes.
- Cool slightly and remove from pan.
- Glaze:.
- Combine glaze ingredients and drizzle over warm cake.
Nutrition Facts : Calories 370.5, Fat 15.7, SaturatedFat 9.1, Cholesterol 38.1, Sodium 266.3, Carbohydrate 55.8, Fiber 1.8, Sugar 36.1, Protein 3.7
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
DELIGHTFULLY EXOTIC MANGO CAKE
This moist cake is deliciously sweetened with mango pulp with a moist texture. Simply amazing and super easy!
Provided by LIV6
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes.
- Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 48.2 g, Cholesterol 37.2 mg, Fat 10.9 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 296.1 mg, Sugar 20.3 g
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
MANGO CAKE
Chop up a mango and make a tasty Mango Cake. This homemade pound cake is filled with deliciousness, so serve a Mango Cake at your next special occasion!
Provided by My Food and Family
Categories Dairy
Time 2h25m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Combine 2 cups flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Beat in eggs, 1 at a time. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Pour 1/3 of the cake batter into 12-cup fluted tube pan sprayed with cooking spray. Toss mangos with remaining flour; stir into remaining cake batter. Pour over batter in pan.
- Bake 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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