COLONIAL SEED CAKE ..(A POPPY SEED LOAF CAKE)
This is a delicious recipe I have made many times. I found it in a magazine, years ago. You can tell by the aged paper! The year ????? - 70,s.??? I would like to share it with you. Like the recipe says...It is a handy loaf cake to have in the freezer for unexpected guests. It needs no frosting, but a little sprinkle of powdered sugar is nice. When my boys were small..they liked to help me cook...and loved sprinkling the "SNOW" on cakes, cookies, and doughnuts. Nancy...11/29/12
Provided by Nancy J. Patrykus @Finnjin
Categories Other Snacks
Number Of Ingredients 9
Steps:
- ***Prep ahead of time: In a large bowl, add the poppy seeds to the milk, stir. Let sit at room temperature for 3-4hours. Let eggs, and butter sit at room temperature for easy mixing.(butter should be very soft.) Grease and flour a 8-1/2x4-1/2inch baking pan.
- Preheat oven to 350F. Add butter, eggs,sugar, vanilla, baking powder,flour to poppyseeds and milk. Beatb at medium speed with electric mixer for 1 minute, scraping sides of bowl with a rubber spatula. Pour into baking pan.
- Bake for 1 hour and 15 minutes. Or until center springs back when lightly pressed. Cool on a wire rack for 5 minutes. Loosen around edges, turn out to cool. Sprinkle with powdered sugar . Can be served with whipped cream if desired. ENJOY! ****NOTE: Main foto was from the magazine. All others fotos are mine, when I baked it yesterday.
GRANDMA'S POPPY SEED CAKE
"The most memorable meals of my childhood are those that my grandmother brought to us - my mother was not a cook and certainly not a baker. My grandmother loved poppy seeds, and when she made this loaf it was almost black with seeds."
Categories cake poppy seeds poppy seed cake cakes dessert recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F and place a rack in the center of the oven. Butter an 8 1/2- by 4 1/2-inch loaf pan and place the pan on a baking sheet.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar, sour cream, eggs, and vanilla. Gently whisk in the poppy seeds, then the flour mixture.
- Using a rubber spatula, fold in the oil. Transfer the batter to the prepared pan and smooth the top. Bake until a wooden pick inserted into the center comes out clean, 50 to 60 minutes.
- Transfer the pan to a cooling rack and let cool for 5 minutes. Run a knife between the cake and the sides of the pan to loosen, then turn the cake out onto the rack and let cool (right-side up) completely.
Nutrition Facts : Calories 341 calories
POPPYSEED CAKE
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.;
LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
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 TEA CAKE
Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. Even though they're minuscule, they crack pleasantly under a light bite. Sprinkle poppy seeds over something sweet or savory and you add interest. Give the seeds a star turn and you add surprise. Although this simple loaf cake includes vanilla extract and lemon juice, it's the flavor that you get from an abundance of poppy seeds that brings everyone back for more. The cake can be served plain, but it's pretty spread with white icing and speckled with seeds. Remember that because poppy seeds are oily, they can go rancid - store them in the freezer and taste a few before using them.
Provided by Dorie Greenspan
Categories cakes
Time 1h30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour an 8 1/2-inch loaf pan. Place the pan on 2 stacked baking sheets or an insulated baking sheet.
- Whisk together the flour, baking powder and salt in a small bowl. Put the sugar in a large bowl, add the lemon or tangerine zest, and rub together with your fingers until the sugar is moist and aromatic. Add the eggs, one by one, whisking each vigorously before adding the next. Whisk in the juice and vanilla, and then whisk in the heavy cream until smooth.
- Add the flour mixture in 3 additions, using the whisk to gently stir the dry ingredients into the batter. When the flour is incorporated, add the butter in 2 additions, again stirring gently with the whisk. You should have a thick, smooth, shiny batter. Switch to a flexible spatula and stir in the poppy seeds. Scrape the batter into the pan.
- Bake until the cake has risen and cracked along the center and, most important, a tester inserted deep into the cake comes out clean, 60 to 70 minutes. Take a look at it after about 45 minutes and tent it loosely with foil if it's getting too dark too fast.
- Transfer the pan to a rack, cool for 5 minutes, and then run a table knife between the cake and the sides of the pan. Unmold the cake, then turn it right side up onto the rack. Cool to room temperature.
- Make the glaze, if you like: Stir together the confectioners' sugar and 1 tablespoon lemon juice until smooth. If needed, add more juice, a drop at a time, until you have an icing that falls slowly from the tip of a spoon. Spread it over the cooled cake to coat evenly, sprinkle with poppy seeds and let stand until set. Wrapped well, the cake will keep at room temperature for about 4 days; unglazed, it can be frozen for up to 1 month.
HONEY POPPY SEED CAKE
This is quite different to any other poppy seed cakes I have found and wonderful with a cup of tea or coffee. Found the recipe in a local charity cookbook. Enjoy
Provided by waynejohn1234
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat together honey, butter and vanilla until very light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Thoroughly stir together flours, baking soda, poppy seeds and salt.
- Combine milk and banana.
- Alternately add wet to dry beating well after each addition.
- Stir in raisins.
- Oven 350.
- 9 x 5 x 3 loaf pan lined with parchment and well greased.
- Because honey burns more quickly than sugar you might have to cover top of loaf for the last 15 minutes of cooking.
Nutrition Facts : Calories 217, Fat 7.5, SaturatedFat 3.7, Cholesterol 44.8, Sodium 244.4, Carbohydrate 36.2, Fiber 2, Sugar 22.2, Protein 3.9
POPPY SEED CAKE
I was looking through the poppy seed breads and cakes on this site and i was sooooooo suprised that my moms recipe for it wasnt already on here, posted by someone else... so here it is! its so good!! my mom used to make it all the time for us kids when we were little... mmmmmm i can almost taste them now!!
Provided by Courtly
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine eggs, oil, sour cream, vanilla, and sugar.
- Combine the flour, baking powder, and baking soda.
- Add to the first mixture, mixing until combined.
- Then add the poppy seeds,stir the batter to evenly distribute poppy seeds.
- Bake either in 2 greased loaf pans, or a greased bundt pan.
- Bake at 350 until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then invert onto wire rack.
Nutrition Facts : Calories 194.7, Fat 12.9, SaturatedFat 2.8, Cholesterol 48.3, Sodium 87.8, Carbohydrate 17.2, Fiber 0.4, Sugar 8.7, Protein 3
LEMON POPPY SEED SOUR CREAM CAKES
From the Canadian Living Test Kitchen, another wonderful recipe - make this one in mini bundt pans for a decadent presentation, or use a regular bundt pan, or a 9"x5" loaf pan.
Provided by Katzen
Categories < 60 Mins
Time 1h
Yield 8 small bundt pans, 8 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
- In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan.
- Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
- Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
- Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.
Nutrition Facts : Calories 550.9, Fat 29.5, SaturatedFat 17.2, Cholesterol 161.5, Sodium 310.1, Carbohydrate 66.2, Fiber 1.5, Sugar 40.8, Protein 7.4
MOLLY KATZEN'S/MOOSEWOOD RESTAURANT'S UKRAINIAN POPPY SEED CAKE
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
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
CLEMENTINE POPPY SEED LOAF
This easy, zesty loaf cake makes a lighter festive alternative to traditionally dense fruitcakes - pipe the icing and add candied peel to add a touch of Christmas sparkle
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h40m
Yield Cut into 10-12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3 and grease a 2lb loaf tin. Line the base and ends with a long strip of baking parchment.
- Beat the butter, crème fraîche, sugar and vanilla extract until pale and fluffy. Whisk in the eggs, one by one, followed by the flours, poppy seeds, zest and juice. Scrape into the prepared tin and bake on a middle shelf for 1 hr-1 hr 10 mins until a skewer poked into the centre comes out clean. Cool the cake for 20 mins in the tin, then carefully tip out and cool completely on a wire rack.
- Meanwhile, make the icing - beat together the butter, icing sugar and crème fraîche until pale and fluffy. Add half the clementine zest and beat just a couple of times to incorporate, then cover and leave in the fridge to chill until the cake is ready to ice and the icing is firm enough to spread or pipe.
- Spread the icing all over the cake or put in a food bag or piping bag, snip off the corner and pipe thick stripes over the top. Sprinkle with the remaining clementine zest, the candied peel (if you like), and a pinch more poppy seeds. Will keep in an airtight container for 2-3 days.
Nutrition Facts : Calories 516 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
UKRANIAN POPPY SEED CAKE
This was a graduate school favorite that I recently dug out of a very old box of recipe clips. I have no idea where the recipe originated but have fond memories of sitting with my housemates in the kitchen eating hot slabs of this cake right out of the oven.
Provided by justcallmetoni
Categories Dessert
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
- Preheat over to 350 degrees.
- Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
- Sift together the dry ingredients (flour, baking powder and salt).
- AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
- Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.
Nutrition Facts : Calories 188.4, Fat 10.7, SaturatedFat 5.5, Cholesterol 48.2, Sodium 163.2, Carbohydrate 20.8, Fiber 0.7, Sugar 11.8, Protein 3.1
BITTER ORANGE & POPPY SEED CAKE
This easy all-in-one cake is made with yogurt for a light texture.
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter a deep, medium-sized loaf tin (about 20 x 10cm, measured from the top), then line the base with a rectangle of non-stick baking paper. Put the marmalade into a small pan, heat gently until melted (or use a microwaveproof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.
- Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny. Leave the mix mounded in the middle of the tin rather than levelling the top, to help it rise and crack in the middle.
- Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of colour, loosely cover with baking paper. Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick, but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack. Spoon the topping over the cake while it's just warm. The cake is best served the day it's made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.
Nutrition Facts : Calories 422 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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