French Vanilla Poppy Seed Cake Food

FRENCH VANILLA POPPY SEED CAKE

Steps:

• 1. Combine all ingredients into large mixing bowl.
• 2. Beat for 5 minutes.
• 3. Pour or spoon into greased and flour bundt pan. I use baking spray with flour in it.
• 4. Bake 325 degrees for 50 minutes to 1 hour.
• 5. Cool for 40 minutes and turn onto cake plate.

VANILLA POPPY SEED CAKE

Steps:

• Preheat oven to 350°F.
• Cream the butter and sugar until fluffy with an electric mixer.
• Add egg yolks and beat until combined.
• Add sour cream and beat again.
• Mix baking soda into flour.
• Mix flour, vanilla and poppy seeds into butter mixture.
• Beat egg whites until stiff.
• Fold gently into butter mixture.
• Pour batter into ungreased bundt pan.
• Bake about 1 hour or until tester inserted into cake comes out clean.

LEMON POPPY SEED POUND CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 4-cup (8x4-inch) or six-cup loaf pan, line the bottom with parchment or waxed paper, and grease and flour the paper. Or grease and flour a fluted tube pan.
• Lightly combine the milk, eggs, and vanilla in a medium-size bowl.
• In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Add the lemon zest and poppy seeds.
• Mix on low speed for 30 seconds to blend.
• Then add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
• Increase the speed to medium (high if you are using a hand mixer), and beat for 1 minute. Scrape down the sides of the bowl.
• Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl as necessary.
• Spoon the batter into the prepared pan, and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan.
• Bake, covering the pan loosely with buttered aluminum foil after 30 minutes to prevent over browning, until a toothpick inserted into the center comes out clean, 55 to 65 minutes (35 to 45 minutes in a fluted pan). To get an attractive split down the middle of the crust, wait until the natural split is about to develop (when cake has cooked for about 20 minutes), and then use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake. (This must be done very quickly so that the oven door does not remain open very long, or the cake will fall). When the cake splits, it will open along the mark.
• Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved.
• As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup.
• Cool the cake in the pan for 10 minutes.
• Loosen the sides of the cake with a spatula, and invert it onto a greased wire rack.
• Poke the bottom of the cake with the wire tester, brush it with some syrup, and re-invert it onto a greased wire rack.
• Brush the sides with the remaining syrup and allow the cake to cool completely.
• Store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly). Serve at room temperature. *Note*: Tightly wrapped, the cake will keep for 3 days at room temperature, 1 week in the refrigerator, and 2 months in the freezer.

POPPY SEED QUICK BREAD

Steps:

• Beat cake mix, oil, pudding mix, and eggs until well blended.
• Stir in water, poppy seeds and lemon extract.
• Pour into 2 well greased loaf pans.
• Bake at 350°F for approximately 40 minutes or until they test done.

POPPY SEED CAKE

Steps:

• For the dough mix first seven ingredients well.
• Mix flour and baking powder and stir one part into the dough mixture. Knead in the rest of the flour.
• If the dough is too dry you can add one or two tablespoons of water.
• Preheat oven (180°C, 355°F) and grease a baking tray.
• Put dough onto tray and roll out so that the whole tray is covered.
• Half vanilla beans lengthwise and scrap out the vanilla seeds. Set aside.
• Separate eggs into yolks and egg whites. Beat the egg whites until stiff and set aside.
• Now put dough into oven and bake for 10 minutes.
• While the dough is in the oven beat butter until creamy. Then add egg yolk by egg yolk.
• Add vanilla seeds, honey, cinnamon, grounded almonds and grounded poppy seeds. Mix until well blended.
• Fold in egg whites.
• After 10 minutes take out the dough of the oven and reduce heat to 160°C (320°F).
• Spread Topping equally over the dough and bake for another 30 to 40 minutes or until topping is firm.
• Take cake out of the oven and cut into pieces. Let cool completely on a cooling rack.
• NOTE on poppy seeds: try to get already grounded poppy seeds. To ground them is a lot of work. If you can't get grounded poppy seeds, you should ground them first, because it may take a while.

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 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.

POPPY SEED CAKE

Steps:

• Mix and blend all ingredients 2 minutes.
• Bake in a greased & floured bundt pan or 2 large loaf pans.
• Bake 40-50 minutes at 325°F (Chef Note: I discovered it took somewhat longer to bake. Guess it depends on oven.).
• For Glaze: In small saucepan over medium heat, stir glaze ingredients together until sugar is melted. Pour over cake.