Poppy Seed Cake With Cake Mix Food

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.

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.

MOIST POPPY SEED CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second lowest position.
• Grease a 13x9-inch baking pan.
• In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
• Add in eggs; beat well until combined (about 2 minutes).
• In another small bowl, stir together flour, baking soda and salt.
• Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
• Add/mix in poppy seeds until combined.
• Spread batter into prepared pan.
• Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
• Cool completely, then frost if desired.

POPPY SEED CAKE

Steps:

• Prepare a bunt pan by covering the inside with room temperature butter and coat with sugar.
• Mix all ingredients together and beat well.
• Bake at 350°F for 35-45 minute (do not overcook as it dries out quickly).
• Let cool for 10-15 minutes and then invert onto a plate.
• Cool completely.

POPPY SEED POUND CAKE

Steps:

• Using electic mixer, combine the above ingredients using the general method listed on the cake mix box.
• Add the poppy seeds last.
• Pour into a greased bundt pan.
• Bake at 350 degrees F for 50 minutes.
• Invert onto serving plate while still warm.

POPPY SEED SNACK CAKE

Steps:

• In a large mixing bowl, combine cake mix, pudding mix, eggs, water and oil.
• Beat for 2 minutes.
• Fold in poppy seeds.
• Pour into 2 greased and floured 8 1/2 x 4 1/2x 2 1/2 inch loaf pans.
• Bake at 350 degrees for 35 to 40 minutes.
• Cool on wire racks.

POPPY SEED CAKE

Steps:

• Mix all of the ingredients in order. Add 1/2 t. cinnamon to batter.
• Pour into greased tube pan.
• Bake approx 1 hour, 15 minutes at 350.
• Frosting: Beat 1-2 lrg bricks of cream cheese with at least 1-1/2 Celsius powdered sugar til smooth and thick for frosting.

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 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.