Poppy Seed Bundt Cake With Coconut And Candied Flowers Recipes

COCONUT POPPY SEED BUNDT CAKE

Steps:

• In a large bowl, combine the cake mix, dry pudding mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the coconut and poppy seeds. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 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. Dust with confectioners' sugar.

POPPY SEED CAKE

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.

LEMON POPPY SEED CAKE

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

CONTEST-WINNING POPPY SEED BUNDT CAKE

Steps:

• In a large bowl, beat eggs, milk, oil, poppy seeds, extracts and flavoring. Combine the flour, sugar, baking powder and salt; add to egg mixture until blended., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 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., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

MOIST POPPY SEED BUNDT CAKE

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.

COCONUT POPPY SEED CAKE

Steps:

• Prepare cake according to package directions, adding coconut and poppy seeds to batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely. , In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut if desired.

POPPY SEED BUNDT CAKE III

Steps:

• 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, pudding mix and poppy seeds. 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. Pour batter into prepared pan.
• Bake in the preheated oven for 50 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.

POPPY SEED BUNDT CAKE

Steps:

• Preheat the oven to 350º Fahrenheit. Grease a 12 cup bundt cake pan with shortening, then dust with flour.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
• Add the eggs, milk, oil and extracts. Use a hand mixer to mix ingredients until well combined, scraping the sides of the bowl as needed.
• Fold in the poppy seeds.
• Pour the batter into the prepared bundt cake pan.
• Bake for 55-60 minutes or until the cake tests done.
• Allow the cake to cool in the pan for 5 minutes, then turn it over onto a plate.
• Whisk the glaze ingredients together in a small bowl.
• Drizzle the glaze over the cake while the cake is still hot.
• Allow the cake to cool to room temperature.
• Store the cake at room temperature in an airtight container.

POPPY SEED BUNDT CAKE

Steps:

• Mix all ingredients together.
• Pour into greased bundt pan.
• Bake at 335 degrees between 40 - 50 minutes.
• Note: I know that everyone's oven bakes differently. This is how this cake turns out best in my oven. Start looking at the cake at 35-40 minutes to see if it finished. It should be light to medium brown and mostly set when jiggled.

COCONUT CREAM POPPY SEED BUNDT CAKE

Steps:

• Combine cake and pudding mixes, water, oil and eggs in mixing bowl and beat on low speed until moistened.
• Beat on medium speed for 2 minutes.
• Stir in the poppy seeds.
• Pour into greased and floured 10" bundt pan and bake at 350 degrees for approximately 50 minutes or until toothpick inserted near center comes out clean.
• Cool for 10 minutes before removing from pan to wire rack to cool completely.
• Dust with confectioner's sugar.

CHOCOLATE POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
• Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
• Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
• Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.

POPPY SEED BUTTERMILK BUNDT® CAKE

Steps:

• Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).
• Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for the whites). Sift flour, baking powder, baking soda, and salt together in a third bowl.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in the buttermilk-poppy seed mixture and vanilla extract. Add 1/2 of the dry ingredients and beat thoroughly; repeat with remaining dry ingredients.
• Beat egg whites on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

POPPY SEED PUDDING CAKE

Steps:

• Mix all of the ingredients for 10 minutes.
• Place in a greased and floured tube pan.
• Bake at 375°F for 45 to 50 minutes.