Poppy Seed Cake Valmuefrkage Recipes

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POPPY SEED CAKE



Poppy Seed Cake image

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

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

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



Poppy Seed Cake III image

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

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups white sugar
4 eggs
½ teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
¼ cup poppy seeds

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

POPPYSEED CAKE



Poppyseed Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 2 loaves

Number Of Ingredients 11

2 1/2 ounces poppy seeds
1 cup milk
2 eggs
1 1/2 cups castor sugar
3/4 cup vegetable oil
1 teaspoon vanilla essence
1 teaspoon almond essence
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan for 45 minutes or until golden brown on top.;

POPPY-SEED CAKE - VALMUEFRøKAGE



Poppy-Seed Cake - Valmuefrøkage image

Found in a collection of Danish recipes online. Posted for ZWT 3, Scandinavia. Note: Poppy seeds need to be soaked overnight.

Provided by pattikay in L.A.

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 20

1/2 cup poppy seed
1 cup milk
1 teaspoon vanilla extract
3/4 cup soft butter
1 1/2 cups sugar
2 cups flour (sifted)
2 teaspoons baking powder
1/2 teaspoon salt
4 egg whites
4 egg yolks
3/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups milk
1/4 teaspoon salt
1/2 cup hazelnuts
1 teaspoon vanilla
1 cup powdered sugar
3 tablespoons rum
1 tablespoon water
1/2 cup hazelnuts (ground)

Steps:

  • Soak poopy seeds in the milk and vanilla overnight.
  • Cream butter until soft. Add the sugar gradually and cream well.
  • Sift the flour, baking powder and salt together.
  • Blend the flour and poppy-seed mixtures alternately into the creamed butter mix. Blend well.
  • Whip the egg whites until stiff and fold into mixture.
  • Pour the batter into 2 buttered and lightly floured 8" layer cake tines, and bake 30 minutes in a preheated 350º oven.
  • Let cool a little in the pans before turning out onto racks.
  • If you wish you can cut each layer in half and spread filling between four layers. Whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread:
  • Beat the egg yolks until frothy. Mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes.
  • Stir constantly to keep the mixture from scorching.
  • Grind nuts and add to cooked mixture with vanilla.
  • Mix well, and spread between layers.
  • Top the cake as follows:
  • Stir the sugar with the rum until smooth. Add the water and beat well.
  • Ice the sides and top of the cake. Sprinkle the ground nuts over the top.

Nutrition Facts : Calories 6403.7, Fat 292.9, SaturatedFat 117.1, Cholesterol 1206.7, Sodium 4022.2, Carbohydrate 848.9, Fiber 27.1, Sugar 585.7, Protein 104.3

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

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.

POPPY SEED CAKE



Poppy Seed Cake image

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

1 cup poppy seeds
1 cup milk or soy milk
1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
2 cups all-purpose flour, plus additional for dusting pan
2 cups sugar
3 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Confectioners' sugar, for dusting

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

POPPY SEED CAKE



Poppy Seed Cake image

This is an old Czech recipe for Poppy Seed Cake that was given to me by a dear friend's Czech grandmother.

Provided by Dee514

Categories     Dessert

Time 1h40m

Yield 1 Cake

Number Of Ingredients 11

1 cup poppy seed
1/3 cup honey
1 cup butter or 1 cup margarine
1 1/2 cups sugar
4 eggs, separated
1 cup sour cream
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda, scant
1 teaspoon baking powder
1 teaspoon salt

Steps:

  • In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
  • Cool.
  • Cream butter/margarine and sugar until light and fluffy.
  • Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
  • Blend in sour cream and vanilla.
  • Sift together flour, baking soda, baking powder, and salt.
  • Gradually add poppy seed mixture to dry mixture, beating well.
  • Beat egg whites until stiff and fold into batter.
  • Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
  • Bake at 350 degrees for 1 hour and 15 minutes.
  • Cool in pan for 5 minutes.
  • Remove from pan and cool on a wire rack.

Nutrition Facts : Calories 5820.4, Fat 318.2, SaturatedFat 160.2, Cholesterol 1435.2, Sodium 5697.2, Carbohydrate 677.9, Fiber 22.8, Sugar 415.1, Protein 92.4

POPPY SEED CAKE I



Poppy Seed Cake I image

This cake is moist and delicious; especially so if you love the flavoring of almond extract. The cake is lovely and unusual to look at: white with black dots from the poppy seeds; filled and topped with yellow almond flavored custard. It's easy to take to a picnic, potluck or gourmet dinner. Just take the two cake layers and the bowl of custard. Assemble at your destination. Always a hit.

Provided by Brenda Benzar Butler

Categories     Desserts     Cakes

Yield 20

Number Of Ingredients 8

¾ cup poppy seeds
¾ cup water
¾ cup butter
1 ½ cups white sugar
½ cup nonfat dry milk powder
2 cups sifted all-purpose flour
2 teaspoons baking powder
4 egg whites

Steps:

  • Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
  • Cream butter and sugar together until light and fluffy.
  • Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
  • Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 27.5 g, Cholesterol 18.9 mg, Fat 9.3 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 126.5 mg, Sugar 17.3 g

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