Old Fashioned Poppy Seed Cake Recipes

POPPY SEED CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• Combine the flour, white sugar, vegetable oil, eggs, vanilla, salt, baking soda and evaporated milk. Mix until smooth. Add the jar of poppy seed filling and the chopped nuts; beat at medium speed for 2 minutes. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 70 minutes. Let cake cool before removing from pan.

OLD FASHIONED POPPY SEED CAKE

Steps:

• 1. Preheat oven to 375^. Grease two 9-inch cake pan then place a circle of waxed paper in the pans and grease the paper; set aside. Soak the poppy seed in the milk, the longer the soak the better;set aside.
• 2. CAKE: Cream the butter and sugars until light and fluffy. Then add the milk and poppy seeds. Add flour, baking powder, baking soda and vanilla.
• 3. Fold in the beaten egg whites. Pour equally into the prepared pans. Bake for 25 minutes or until tested done when tooth pick is inserted in center of cakes. Cool 2 minutes in tins; remove from pan and remove waxed paper carefully. Cool completely on wire racks. Prepare filling.
• 4. FILLING: Heat milk , vanilla and sugar then add cornstarch and yolks mixed together. Cook till thick and then cool. Spread between layers. Make Frosting.
• 5. FROSTING: Cream shortening in the bowl of mixer. Add the extracts. To the powdered creamer add the water and mix until dissolved and add to the shortening mixture and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar 1 cup at a time, mixing on low speed. You may need a little more water depending on consistency of icing you want. Garnish top with coconut or nuts ,if desired. This does not need to be refrigerated.

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

OLD-FASHIONED POPPY SEED TORTE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Sprinkle with flour; set aside. , In a large bowl, beat butter and sugar blend until crumbly, about 2 minutes. Beat in applesauce and 1 teaspoon vanilla. Combine 2-1/2 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds., Beat egg whites on medium speed until soft peaks form; fold into batter. Spread into prepared pans. Bake at 350° for 12-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine sugar and remaining flour. Stir in sour cream until smooth. Bring to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in remaining vanilla. Transfer to a bowl; refrigerate until chilled., Place one cake layer on a serving platter; top with a third of the filling. Repeat layers twice., Combine the confectioners' sugar, cocoa and enough coffee to achieve a drizzling consistency. Drizzle over cake. Sprinkle with nuts. Refrigerate until serving.