Poppy seed cake

Poppy seed cake

Poppy seed cake

Poppy seed cake photo 1
Poppy seed cake photo 2
Poppy seed cake photo 3


  • butter or margarine - 1 c
  • sugar
  • can Solo poppy seed filling - 1 item
  • eggs, separated - 4 item
  • vanilla - 1 tsp
  • dairy sour cream - 1 c
  • all-purpose flour
  • baking soda - 1 tsp
  • salt - 1 tsp
  • confectioners sugar - 1 item

How to make poppy seed cake:

Preheat oven to 350°. Grease and flour a 12-cup Bundt pan or 10-inch tube pan. Set aside. Beat butter and sugar in a large bowl until light and fluffy. Add poppy seed filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Add vanilla and sour cream; beat just until blended. Stir flour, baking soda and salt until mixed and add to poppy mixture gradually, beating well after each addition.

Beat egg whites in separate bowl until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan. Bake 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan or wire rack 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners sugar just before serving. Makes 14 to 16 servings.

Recipe categories: Desserts, Cakes, < 15 mins.

Poppy seed cake
Average rating: 4.4 of 5, total votes: 7
Cook. Time: PT1M
Total Time: PT1M

Cause of complaint:

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sugar, butter or margarine, sticks oleo, box duncan hines deluxe yellow cake mix, finely crushed oreo cookies, boiled, mashed and well-drained squash, peanuts any kind, cans pineapple tidbits, drained save 1 cup juice, large brownie mix
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