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I halved the recipe and it was fine in a single loaf pan (though, yes, it took longer than stated in the original recipe). I also substituted hazlenut syrup (it's all I had!) in place of the almond and it worked surprisingly well!
The cake was dense and moist and it's one of the better poppy seed cake recipes I've tried! I would definitely add more poppy seeds, but that's just me. :D Thanks for posting!
My mom always makes this bread, I asked her for the recipe and was going to post it but no surprise it's already on here! The only difference in the recipe is that she bakes it @ 350 for 50-60 min so maybe since I have noticed some others off on the baking time you could try that...
Just wonderful. Very moist. The almond flavoring and the orange glaze was a great combination. I tried a Bundt pan; too much batter, so I had to make a very thin loaf pan with the leftover batter. I still haven't determined how much to adjust the cooking time for a Bundt cake; I just know I fiddled around with it until it looked done. It looks beautiful. I took it to an event and watched one tiny man come back for his third piece. I used 3/4 cup powdered sugar in the glaze rather than the granulated sugar specified. Next time I think I will try some Grand Marnier in the glaze.
I used my new pan that I ordered from bakersedge.com . The pan worked great and handled this recipe that called for 2 loaf pans. The finished cake looks funny, but it is perfect for nice dainty slices! I agree, it took a little longer to bake than the 40-50 minutes specified--use a toothpick to test! Ended up with a lovely cake.