Solo Poppy Seed Cake
photo by Wicked Creations
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Yields:
-
1 bundt
- Serves:
- 14-16
ingredients
- 1 cup butter (softened-I used butter better for the cake) or 1 cup margarine (softened-I used butter better for the cake)
- 1 1⁄2 cups sugar
- 12 1⁄2 ounces solo ground poppy seed filling (1 can)
- 4 egg yolks
- 4 egg whites
- 1 teaspoon vanilla extract
- 1 cup sour cream (diary)
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
directions
- 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.
Reviews
-
Excellent poppy seed cake, its won many blue ribbons in the 50 years that I've been making it.<br/>The only difference between your recipe and mine is that I make my own poppy seed filling instead of using canned. Oh, and the baking powder seems to be missing from the ingredients - was that intentional?
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An awesome cake with always many compliments no matter where I serve it! I have been enjoying this cake since I was a child as my mother baked it frequently. Even as a child I loved it and would ask her to make it for my birthday cake. It does not need any icing other than the dusting of powdered sugar. The density of the cake is perfect and it's always very moist. I have never had this recipe fail on me... it is always a crowd pleaser!
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RECIPE SUBMITTED BY
I am a single mother of a terrific six-year old little girl who is a finicky eater. I love to cook, bake, etc. but I am always dieting, so I don't make my favorite foods unless its special occasions. I am known for my famous decadent pastries, baked goods, especially CHOCOLATE!!! Any recipe I can do unless I don't have the tools. I love to collect antiques even old cookie molds that I use for my baking as well as a vintage clothing collector. I am a martha stewart at home, love to create and be artistic. I have lately been creative with recipes trying to create healthy, diet dishes that are tastey and not going on the waist with much success that also don't mess with my blood sugar and getting rave reviews from people in the local gym I attend.
My Favorite things to cook:
Anything my late Mother used to make for us kids (well, almost..still don't like liver!). I wish I had her cookbook but it was lost in a move years ago. I love making all slovak dishes my mother used to make and do it just from my head from watching her over the years in the kitchen. I hope I pass this to my daughter as well.
My Family cooking traditions:
Growing up in a european home, the tradition is in the kitchen, if you want to learn how to cook is to sit and watch. This was told to me by my mother as she was told to by her grandmother the same for generations. That's how they become such great cooks that no one could match.
My Cooking triumphs:
Anytime I make bakery for special occasion, the satisfaction is the smiles on their faces. I have a reputation to keep up for my sweets!! For one function I attend, they always expect me to bring a rich, decadent chocolate dessert which every year is different from the last!!!
Cooking BooBoos':
no sugar chocolates..oops!
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