Orange Glazed Ukranian Poppy Seed Bundt Cake Recipes

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MOLLY KATZEN'S/MOOSEWOOD RESTAURANT'S UKRAINIAN POPPY SEED CAKE



Molly Katzen's/Moosewood Restaurant's Ukrainian Poppy Seed Cake image

My sister in law made this for her daughter's first birthday party recently. It is very good and easy to prepare. Please don't Zmail to tell me this isn't "authentic" Ukrainian cake. You can take that issue up with Ms. Katzen. Note: CG forgot to tell you when I first posted this recipe that SIL omitted the orange glaze and just lightly sprinkled powdered sugar on top of the cake instead. --fyi--

Provided by COOKGIRl

Categories     Dessert

Time 1h5m

Yield 1 bundt cake

Number Of Ingredients 16

1 cup butter, at room temperature
1 cup sugar (white or light brown-I used a combination)
3 eggs
2 cups unbleached flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup poppy seed
1 cup milk
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
1/2 cup orange juice
1 -2 tablespoon sugar
1 tablespoon fresh lemon juice
2 -3 tablespoons dry sherry (optional) or 2 -3 tablespoons orange liqueur (optional)

Steps:

  • Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan.
  • CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.
  • Sift together the dry ingredients in a separate bowl.
  • Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
  • Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
  • Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
  • Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.
  • ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.
  • Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.

Nutrition Facts : Calories 4374.3, Fat 254.1, SaturatedFat 132.1, Cholesterol 1080.2, Sodium 5500.8, Carbohydrate 466.7, Fiber 28, Sugar 229.2, Protein 74.7

LEMON POPPY SEED BUNDT CAKE



Lemon Poppy Seed Bundt Cake image

This is an easy, moist lemon and poppy seed cake that was my grandfather's favorite.

Provided by SHANNA FENTON

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 7

¼ cup poppy seeds
¼ cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
4 eggs

Steps:

  • Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 29.9 g, Cholesterol 55.1 mg, Fat 12.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 3 g, Sodium 336.5 mg, Sugar 19.1 g

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