Thursday, March 11, 2010

Perfect Poppy Seed Cake Recipe

1 white cake mix
1/2 c. poppy seeds or 1 box
4 egg whites
1 sm. instant vanilla pudding
1/2 c. cooking oil

Cooking Directions
Combine poppy seeds with amount of water stated on box of cake mix. Let stand overnight. Combine mix, poppy seed and water, 4 egg whites and pudding mix; beat for 2 minutes. Add oil and beat for 2 more minutes. Mixture will be very light and fluffy. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 30 to 40 minutes. Frost cooled cake with Waldorf Frosting.

Armenian Poppy Seed Cake Recipe

1 (2 oz.) box poppy seeds
1 box white cake mix (or your own choice recipe)
1 box (3 1/2 oz.) vanilla or lemon pudding mix (not instant)

Cooking Directions
Soak poppy seeds 1 hour in 1 cup water or milk. Which you plan to use in the cake. Make cake as directed, using the poppy seed mixture for part of the liquid. Use layer pans. Make the pudding, using 1/4 cup less liquid to make it stiffer for the filling. Cool and spread between layers. Frost with white icing, use your own butter recipe, or for a lemon flavor, try 1 1/2 cups powdered sugar and 2 tablespoons lemon juice.

Poppy Seed Cake with Raspberry Puree Recipe

1/2 c. (1 stick) unsalted butter, room temperature
1/4 c. sugar
2 lg. eggs
1/2 c. sour cream
1/3 c. poppy seeds
1/4 c. fresh squeezed orange juice
1 tbsp. grated orange rind
1 tsp. vanilla
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch of salt
Powdered sugar, sifted over the top of the cake

Cooking Directions
Preheat the oven to 350 degrees. Grease the removable inside of a tube cake pan and dust it with flour. Shake out excess flour.

Cream the butter and sugar together until light and fluffy. Beat the eggs in, one at a time, beating well after each egg is added. Beat into the mixture the sour cream, the poppy seeds, the orange juice and orange rind and vanilla. Sift the flour and other dry ingredients together and add to the batter mix, incorporating well. Pour into the tube cake pan and bake for about 40 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 5 minutes, then remove the inside tube section of the pan so that the cake can cool completely. At that time, transfer to a cake plate and sift powdered sugar over the top of the cake.

Raspberry Puree: Allow frozen raspberries to thaw, then pulse in a blender until liquified. You may wish to add 1 teaspoon of powdered sugar or 1 tablespoon of Grand Marnier liqueur. Force the puree through a fine sieve to remove the berry seeds.

Place 2 tablespoons of raspberry sauce on each dessert plate. Top with a slice of poppyseed cake and garnish with a sprig of mint.

Yield: 8 Servings.

Lemon Poppy Seed Bundt Cake Recipe

1 pkg. Duncan Hines De Lights Lemon cake mix
1 1/3 c. water
2 eggs
3 tbsp. poppy seed

1 c. confectioners' sugar
3-4 tsp. lemon juice

Cooking Directions
Preheat oven to 350 degrees. Grease 12 cup bundt pan. Empty cake mix into large bowl. Add water, eggs and poppy seeds. Mix, bake and cool following package directions. For glaze, combine sugar and lemon juice. Stir until blended and drizzle over cake.

Yield: 16 Servings.

Blueberry Poppy Seed Brunch Cake Recipe

2/3 c. sugar
1/2 c. butter, softened
2 tsp. grated lemon peel
1 egg
1 1/2 c. flour
2 tbsp. poppy seed
1/2 tsp. baking soda
1/4 tsp salt
1/2 c. sour cream

Cooking Directions
Preheat oven to 350°F. Grease and flour bottom and sides of 9 or 10 inch spring-form pan. In large bowl, beat 2/3 cup sugar and butter, until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed.

Lightly spoon flour into measuring cup. Level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and 1-inch up sides of greased and floured pan, making sure batter on sides is 1/4-inch thick.

2 c. fresh or frozen blueberries, thawed, drained on paper towels
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg

Cooking Directions
In medium bowl, combine all filling ingredients. Spoon over batter.
Bake at 350°F for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

1/2 c. powdered sugar
1 to 2 tsp. milk

Cooking Directions
In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency. Blend until smooth. Drizzle over top of warm cake. Serve warm or cool.

Yield: 8 Servings.