Solo Poppyseed Cake Recipes
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.
SOLO POPPYSEED CAKE
Steps:
- To bake this poppy seed cake, 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 large bowl with electric mixer until light and fluffy. Add poppy filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended. Stir flour, baking soda and salt until mixed, and add to poppy mixture gradually, beating well after each addition. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan. Bake 55 to 65 minutes or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners sugar just before serving.
SOLO POPPY SEED CAKE
This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!
Provided by Wicked Creations
Categories Dessert
Time 1h45m
Yield 1 bundt, 14-16 serving(s)
Number Of Ingredients 10
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.
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- You can put the frozen cake in a bowl before placing it in the refrigerator. It will be soft when you want to eat it.
- If you freeze alone poppy seed cake for two or three months, you can see that the taste is still very delicious and fresh if you thaw it out for two or three hours before eating.
- You can also freeze solo poppy seed cake into the airtight containers, then you can transfer it directly to your lunchbox or on the plane.
- You can use these frozen solo poppy seed cakes to make crispy chocolate chip cookie snacks by putting them in the broiler for 3-5 minutes. [this is a good way to make delicious breakfast on the go or when you are stranded at work]
- You can use your sweet tooth to make lovely pastry with solo poppy seed cake by putting them into the oven for 4-5 minutes to have a super crispy surface and soft inside.
- If you are planning to bake solo poppy seed cake, you can freeze the ingredients first, then add them all together into your mixer and mix them. It will reduce a lot of time for you.
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