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    You are in: Home / Recipes / Solo Poppy Seed Cake Recipe
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    Solo Poppy Seed Cake

    Solo Poppy Seed Cake. Photo by Wicked Creations

    1/3 Photos of Solo Poppy Seed Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    Wicked Creations's Note:

    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!

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    Serves: 14-16



    Units: US | Metric


    1. 1
      Preheat oven to 350°F
    2. 2
      Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
    3. 3
      Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
    4. 4
      Add poppy seed filling and beat until blended.
    5. 5
      Beat in egg yolks one at a time, beating well after each addition.
    6. 6
      Add vanilla and sour cream and beat just until blended.
    7. 7
      In a small bowl, blend flour, baking soda and salt.
    8. 8
      Add flour mixture to poppy seed mixture gradually beating well after each addition.
    9. 9
      In a separate bowl, beat whites with electric mixer untill stiff peaks form.
    10. 10
      Fold whites into batter and spread in prepared pans.
    11. 11
      Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
    12. 12
      Cool in pan on wire rack for 10 minutes.
    13. 13
      Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.

    Ratings & Reviews:

    • on September 03, 2010

      Excellent poppy seed cake, its won many blue ribbons in the 50 years that I've been making it.
      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?

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2009


      Thanks for posting - I haven't made it in years, but it was always such a hit. (Even for those who say they don't like poppyseed.)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2008


      I have been making this cake for 30 years and you are so is wonderful. Moist and tasty to say the least. People who have never tried poppyseed should make this cake!! They would become poppyseed lovers in a flash!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Solo Poppy Seed Cake

    Serving Size: 1 (101 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 331.9
    Calories from Fat 160
    Total Fat 17.7 g
    Saturated Fat 10.6 g
    Cholesterol 90.8 mg
    Sodium 403.3 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 0.6 g
    Sugars 22.1 g
    Protein 4.5 g

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