ALMOND POPPY SEED CAKE WITH FLUFFY CREAM CHEESE FROSTING
I won't rave about how good this cake is, just try it and you will see for yourself! if you do not want to use all the icing it may be frozen, the icing is still wonderful without the addition of the Cool Whip, so you may omit if desired but I like it better with it added in :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350°F (oven set to second-lowest position).
- Grease a 13 x 9-inch baking pan.
- In a large bowl using an electric mixer at medium speed cream the sugar with shortening for about 2 minutes.
- Add in eggs, almond and vanilla extract; beat until very well combined on high speed.
- In a small bowl sift together flour with baking soda and salt; add to the creamed mixture along with the buttermilk; mix until just combined.
- Mix in the poppy seeds.
- Bake for about 30-35 minutes or until cake tests done.
- Cool completely.
- For the frosting; in a medium bowl cream the cream cheese, butter, vanilla and whipping cream until light and fluffy (about 2 minutes).
- Add in confectioners sugar and beat until fluffy (adding in more confectioners sugar or whipping cream if needed until desired consistency is achieved).
- Mix in the Cool Whip until completely blended.
- Spread over the cake then sprinkle the top with sliced almonds if desired.
Nutrition Facts : Calories 568.7, Fat 27.5, SaturatedFat 13.2, Cholesterol 77.6, Sodium 300.8, Carbohydrate 75.8, Fiber 0.9, Sugar 58.4, Protein 6.2
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.
ALMOND POPPY SEED CAKE
This is great recipe that has been a tradition of the family for many Christmas's. Although it can be made any time of year. I normally do not use the glaze, because it is not needed. However, I have included the complete recipe.
Provided by Lab Chef
Categories Quick Breads
Time 1h30m
Yield 2 loafs
Number Of Ingredients 16
Steps:
- In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended.
- Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans.
- Bake at 350 F for 1 hour.
- While baking mix together oj concentrate (defrosted), sugar and extracts for glaze.
- Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes.
- Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot.
- Let cool on cooling rack for 3-6 hours.
- Refrigerate for up to a week or freeze for 3 months.
Nutrition Facts : Calories 3896.9, Fat 186.6, SaturatedFat 28.8, Cholesterol 304.6, Sodium 2226.5, Carbohydrate 522.5, Fiber 8.8, Sugar 364.8, Protein 38.8
ALMOND POPPY SEED POUND CAKE
This recipe is very moist and tastes very good with warm milk or tea. It started out as a Williams-Sonoma recipe but I changed it to fit my taste.
Provided by Mommaduck 2
Categories Dessert
Time 1h40m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
- In a bowl, mix the flour, baking soda, and salt and set aside.
- In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
- Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
- Add the Poppy filling until just incorporated.
- Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
- Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
- Serve warm or at room temperature.
Nutrition Facts : Calories 433.9, Fat 23, SaturatedFat 13.4, Cholesterol 105, Sodium 270.8, Carbohydrate 52, Fiber 0.6, Sugar 25.3, Protein 5.3
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