Poppy Seed Cake With Cake Mix Food

POPPY SEED CAKE

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.

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 CAKE

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.

BITTER ORANGE & POPPY SEED CAKE

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.

LEMON & POPPY SEED CAKE

Steps:

• Preheat the oven to 180°C. Lightly grease loaf pan.
• Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
• Combine the caster sugar and 185g of the butter untill light and fluffy. Mix in the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix. Finally stir in lemon rind. Alternatively add the ingredients to an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick. Pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.
• Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake.

LEMON POPPYSEED CAKE

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.

COUNTRY POPPY SEED CAKE

Steps:

• In a large bowl, combine the poppy seeds, pudding and cake mix. Add the oil, eggs, water and almond extract. Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted 10-in. tube pan. , Pour batter into pan and bake at 325° for 1 hour or until a toothpick comes out clean. Allow cake to cool 10 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cooled cake.

POPPY SEED CAKE III

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.

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.

SOLO POPPY SEED CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
• Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
• Add poppy seed filling and beat until blended.
• Beat in egg yolks one at a time, beating well after each addition.
• Add vanilla and sour cream and beat just until blended.
• In a small bowl, blend flour, baking soda and salt.
• Add flour mixture to poppy seed mixture gradually beating well after each addition.
• In a separate bowl, beat whites with electric mixer untill stiff peaks form.
• Fold whites into batter and spread in prepared pans.
• Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes.
• Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.

LEMON POPPY SEED CAKE

Steps:

• Preheat oven to 350°F.
• Grease a bundt pan.
• Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
• Bake for 45 minutes or until toothpick tests clean.
• While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
• When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
• Allow cake to cool and then remove from the pan.

FRESH ORANGE-POPPY SEED CAKE

Steps:

• Heat oven to 350ºF.
• Cut orange crosswise in half; wrap 1 piece with plastic wrap. Refrigerate until ready to use. Grate remaining orange half. Reserve zest; discard grated orange half or reserve for snacking.
• Beat cake mix, 1-1/2 cups sour cream, poppy seed, 1 tsp. orange extract and reserved orange zest with mixer until blended. (Batter will be thick.)
• Pour into 9x5-inch loaf pan sprayed with cooking spray.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Remove from pan to wire rack; cool completely. Transfer to plate.
• Beat cream cheese, almond extract, remaining sour cream and remaining orange extract in medium bowl with mixer until blended. Gradually beat in sugar; spread over top of cake. Garnish with orange slices.

DOUBLE-LEMON POPPY SEED CAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer until blended. Stir in poppy seed. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Beat cream cheese spread and butter in medium bowl with mixer until blended. Add lemon juice; mix well. Gradually beat in sugar. Spread over top of cake. Garnish with zest.