POPPYSEED SHERRY CAKE
Make and share this Poppyseed Sherry Cake recipe from Food.com.
Provided by Lindylou723
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350degrees. Grease and flour Bundt pan.
- Combine all ingredients in a large bowl and mix well until blended. Batter should be thick.
- Pour into pan and bake for 50- 55 minutes.
- Invert Bundt pan onto a plate when cooled and sprinkle with powdered sugar. Enjoy.
Nutrition Facts : Calories 574.9, Fat 31.7, SaturatedFat 3.6, Cholesterol 94.3, Sodium 635.8, Carbohydrate 63.1, Fiber 1.4, Sugar 39.6, Protein 6.6
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.;
MOM'S SHERRY CAKE
Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)
Provided by Julesong
Categories Dessert
Time 55m
Yield 1 cake, 6-9 serving(s)
Number Of Ingredients 11
Steps:
- (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
- Combine cinnamon mixture.
- Butter the sides and bottom of Bundt or angel food tin.
- Sprinkle part of cinnamon mixture into pan covering sides and bottom.
- Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
- Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
- Let cool; place on serving plate.
- Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
- Let frosting set before serving.
- Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).
POPPY SEED CAKE
Steps:
- In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
- Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
- In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
- Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram
POPPY SEED CAKE RECIPE
Wow the crowd at your potluck with this Poppy Seed Cake Recipe! This Poppy Seed Cake Recipe is beautiful, delicious and makes a great post-brunch treat.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients with mixer until blended. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. 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.
- Mix remaining ingredients until blended; drizzle over cake.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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