Perfect Poppy Seed Cake Recipe

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

1 pkg. Duncan Hines De Lights Lemon cake mix

1 1/3 c. water

2 eggs

3 tbsp. poppy seed

Glaze:

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

Ingredients

Cake:

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

Cake:

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.

Ingredients

Filling:

2 c. fresh or frozen blueberries, thawed, drained on paper towels

1/3 c. sugar

2 tsp. flour

1/4 tsp. nutmeg

Cooking Directions

Filling:

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.

Ingredients

Glaze:

1/2 c. powdered sugar

1 to 2 tsp. milk

Cooking Directions

Glaze:

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.

Valentine's Triple-Fudge Cake Recipe

A rich, delicious and home-made chocolate cake at your service on this Valentines Day.

Ingredients

1/3 cup sweetened condensed milk (not evaporated)

1 cup semisweet chocolate chips (6 oz)

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

1/2 cup vegetable oil

1 cup applesauce

2 eggs

1/2 cup chopped pecans

Cooking Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside. In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter. Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.

High Altitude (3500-6500 ft): No change.

Prep Time: 15 min

Total Time: 3 hours 5 min

Yield: 15 Servings

Special Thanks & Best Regards for Betty Crocker.

Valentine Kiss Cake Recipe

Ingredients

6 egg whites

1 1/4 cups granulated sugar

1 tablespoon rose water (see note)

About 1/2 cup fruit jam

Cooking Directions

Heat oven to 225 degrees F. Line a baking sheet with parchment paper. Beat the egg whites to a stiff froth, 2 minutes, then very slowly add the sugar and rose water, beating hard until soft peaks form with a glossy sheen, 3 to 5 minutes. Fill a piping bag fitted with a large star tip with the sugar mixture and carefully pipe 11/2-inch circles on the baking sheet, spacing them 1 inch apart. Bake until lightly browned, 35 minutes, then turn the oven off and let the cakes sit for 45 minutes. Remove the baking sheet from the oven and carefully remove the cakes from the parchment paper. Spread the flat side of 1 cake with about 1/2 teaspoon of the jam, then press the flat side of another cake against it, making a ball-shaped morsel. Repeat with the remaining cakes and jam.

Note: Rose water is easily available in all the markets.

Yield: Almost 46 cakes.