Poppy Seed Cake I

4

"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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Ingredients

servings 206 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
  2. Cream butter and sugar together until light and fluffy.
  3. Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
  4. Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.

Reviews

4

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 lo...

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...