POPPY SEED BUNDT CAKE III
This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations.
Provided by Susie
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 1h5m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 31.1 g, Cholesterol 47.1 mg, Fat 12.3 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 315.8 mg, Sugar 18.7 g
POPPY SEED CAKE
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
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
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
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
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.
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.;
POPPY SEED CAKE
Make and share this Poppy Seed Cake recipe from Food.com.
Provided by Michelle Berteig
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- CAKE:.
- Mix poppy seeds with 2 T. milk and vanilla sugar and allow to sit for at least 15 minutes. Bring butter to room temperature. Preheat oven to 325 degrees F.
- Cream butter and powdered sugar with a mixer at medium high speed. Add eggs and extracts, mix well. Add poppy seed mixture, mix on low speed.
- Sift flour with baking soda and salt, and add half of this mixture at a time to the mixer, alternating with the cup of milk. Beat until batter is smooth, scaping down sides of bowl.
- Pour into greased and floured 9 x 13" glass pan or 2 9" round cake pans. Bake until golden and springy, 20-25 minutes for cake layers, or 35-40 minutes for the 9 x 13" pan. Let cool before frosting.
- FROSTING:.
- Beat the room temperature butter and sweetened condensed milk together until smooth. Add extracts and food coloring, then add powdered sugar a cup at a time, beating until smooth. The frosting should be pretty stiff. Makes enough for a layer cake, make half the recipe for the sheet cake.
Nutrition Facts : Calories 636, Fat 29.7, SaturatedFat 17.6, Cholesterol 137.5, Sodium 588.4, Carbohydrate 85.9, Fiber 1.1, Sugar 67.2, Protein 8.4
POPPY SEED CAKE
A straight poppy seed cake, more on the dry side. A fantastic companion for a cup of coffee, tea or milk. Even after a few days the cake is still delicious. The cake is not overly sweet and has a wonderful decent poppy seed flavor. Try it for the next picnic of for an afternoon break. Just sit back, relax and enjoy this cake.
Provided by Thorsten
Categories Dessert
Time 1h25m
Yield 24 pieces
Number Of Ingredients 16
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.
Nutrition Facts : Calories 285.7, Fat 18.7, SaturatedFat 6.3, Cholesterol 74.6, Sodium 164.7, Carbohydrate 25.3, Fiber 2.9, Sugar 12, Protein 6.3
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
ORANGE POPPY SEED CAKE II
Make and share this Orange Poppy Seed Cake II recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees (325 degrees if using colored Bundt pan). Grease and flour pan (use solid shortening).
- Combine all ingredients in large bowl. Beat 2 minutes at highest speed.
- Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted comes out clean.
- Cool upright in pan for 45 minutes.
- Invert onto cake platter (plate) after cake is totally cooled, dust with powdered sugar.
Nutrition Facts : Calories 4058.8, Fat 194.7, SaturatedFat 30.3, Cholesterol 856.5, Sodium 5153.8, Carbohydrate 532.1, Fiber 7.8, Sugar 342.6, Protein 51.6
POPPY SEED CAKE
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
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
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