Poppyseedcakevalmuefrkage Recipes

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
• In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

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:

• In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar.
• In a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did. Will she strike me down if I take a shortcut? Only one way to find out). Add egg mixture to the butter mixture and combine.
• In a separate bowl stir together the dry ingredients then add to the butter mixture and combine well. Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight.
• Preheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet. Bake until golden brown on the edges about 10 to 12 minutes.

Steps:

• Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan for 45 minutes or until golden brown on top.;

Steps:

• Soak poopy seeds in the milk and vanilla overnight.
• Cream butter until soft. Add the sugar gradually and cream well.
• Sift the flour, baking powder and salt together.
• Blend the flour and poppy-seed mixtures alternately into the creamed butter mix. Blend well.
• Whip the egg whites until stiff and fold into mixture.
• Pour the batter into 2 buttered and lightly floured 8" layer cake tines, and bake 30 minutes in a preheated 350º oven.
• Let cool a little in the pans before turning out onto racks.
• If you wish you can cut each layer in half and spread filling between four layers. Whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread:
• Beat the egg yolks until frothy. Mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes.
• Stir constantly to keep the mixture from scorching.
• Grind nuts and add to cooked mixture with vanilla.
• Mix well, and spread between layers.
• Top the cake as follows:
• Stir the sugar with the rum until smooth. Add the water and beat well.
• Ice the sides and top of the cake. Sprinkle the ground nuts over the top.

Steps:

• Set oven to 350 degrees.
• Set oven rack to second lowest position.
• Grease a 13x9-inch baking pan.
• In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
• Add in eggs; beat well until combined (about 2 minutes).
• In another small bowl, stir together flour, baking soda and salt.
• Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
• Add/mix in poppy seeds until combined.
• Spread batter into prepared pan.
• Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
• Cool completely, then frost if desired.

Steps:

• In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
• Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
• In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
• Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

Steps:

• Combine eggs, oil, sour cream, vanilla, and sugar.
• Combine the flour, baking powder, and baking soda.
• Add to the first mixture, mixing until combined.
• Then add the poppy seeds,stir the batter to evenly distribute poppy seeds.
• Bake either in 2 greased loaf pans, or a greased bundt pan.
• Bake at 350 until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes, then invert onto wire rack.

Steps:

• In a small bowl, combine milk and poppy seeds; let stand for 1 hour. In a large bowl, cream butter and sugar. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture. In a small bowl, beat egg whites until stiff peaks form; fold into creamed mixture., Spread into two greased and floured 8-in. round baking pans. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a heavy saucepan, combine sugar and cornstarch. Combine egg yolks and milk; gradually stir into sugar mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool completely. Stir in walnuts and vanilla., Cut each cake layer horizontally in half. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Refrigerate for 2-3 hours. Garnish with additional walnuts and confectioners' sugar if desired.

Steps:

• Preheat oven to 325°F with rack in middle. Butter and flour springform pan.
• Grind poppy seeds in small batches in grinder until they have a fluffy, sandy texture.
• Beat together butter and granulated sugar with an electric mixer until light and fluffy. Add yolks 1 at a time, beating well after each addition, then beat in ground poppy seeds, cinnamon, nutmeg, raisins, and zest until just combined.
• Using cleaned beaters, beat egg whites with salt in another bowl until they just hold stiff peaks. Stir one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Pour batter into springform pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours.
• Cool in pan on a rack 10 minutes. Remove side of pan and cool cake completely.
• Just before serving, dust cake with confectioners sugar.

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients with mixer until blended. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Mix remaining ingredients until blended; drizzle over cake.