Almond Poppy Seed Cake Recipes

Steps:

• 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.
• Cream butter and sugar together until light and fluffy.
• 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.
• Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• In a large bowl, beat the sugar, eggs, applesauce and oil until well blended. Beat in the milk, extracts and butter flavoring. Combine the flours, baking powder and salt; gradually beat into sugar mixture until blended. Stir in poppy seeds., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

Steps:

• In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.

Steps:

• In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended.
• Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans.
• Bake at 350 F for 1 hour.
• While baking mix together oj concentrate (defrosted), sugar and extracts for glaze.
• Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes.
• Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot.
• Let cool on cooling rack for 3-6 hours.
• Refrigerate for up to a week or freeze for 3 months.

Steps:

• Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
• In a bowl, mix the flour, baking soda, and salt and set aside.
• In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
• Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
• Add the Poppy filling until just incorporated.
• Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
• Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
• Serve warm or at room temperature.