Recipe by Brenda Benzar Butler
"This cake is moist and delicious; especially so if you love the flavoring of almond extract. The cake is lovely and unusual to look at: white with black dots from the poppy seeds; filled and topped with yellow almond flavored custard. It's easy to take to a picnic, potluck or gourmet dinner. Just take the two cake layers and the bowl of custard. Assemble at your destination. Always a hit."
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1 1/2 cups
nonfat dry milk powder
sifted all-purpose flour
I'm 47 years old and this has been my favorite choice for my birthday cake for 40 yrs. My mom made this for me for year and now I make my own because she's not close. I don't mind because I love it. I read a few of the reviews and those that didn't make it with the almond custard filling is really missing the best part of the whole experience. It is a must! You can't substitute it with vanilla. What I have done in the past(just last week because it was my birthday) I used buttermilk (in the cake)instead of the dry milk and water, I used 1 cup, I have also used 3/4 c. milk. I wouldn't mess with the Almond Custard Filling recipe, because I have tried to increase the filling and it didn't thicken enough. Just thinking about it makes me want for more!!
I thought this was a very easy cake to make. Moist, delicious. I have been asked repeatedly for this recipe. Thank you thank you thank you
good use of poppy seed family enjoyed it i used lemmon pudding and it was agreat taste
This has got to be one of the worst cakes I have tried! I baked it for everyone at work, and they all hated it. One asked me if I put arsenic in it! Another said it tasted like paper-mache paste! The cake had absolutely NO taste and the pudding topping was way too sweet. And yes, I followed the recipe exactly....(I did have to substitute vanilla for the almond extract since I was out).
* Percent Daily Values are based on a 2,000 calorie diet.
Poppy Seed Cake I
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 84
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