Poppy Seed Cake I Recipes

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.

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.

Steps:

• Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
• Cream butter and sugar together until light and fluffy.
• Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
• Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.

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.

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.

Steps:

• Preheat oven at 200°celcius.
• Mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed.
• Grind some lemon peel into the dough.
• Butter the baking tray (any form will do but I like to have it in a long one or a Gugelhupf one) and put the dough mixture in it.
• Bake the cake for about 45 minutes.
• Check on a needle if it is ready.
• You can also use orange marmalade--that works great as well.
• If you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!

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.