Recipe for Poppyseed Cake with Nut Filling

By Anita (Guest Post)

I also found this recipe from http://allrecipes.com/Recipe/Almond-Custard-Filling/Detail.aspx:


Almond Custard Filling
Rated:

Submitted By: Brenda Benzar Butler
Photo By: elfgirl1968
Servings: 12


"This is the filling and topping for Poppy Seed Cake."
Ingredients:
1/2 cup nonfat dry milk powder
2 tablespoons cornstarch
3/4 cup white sugar 1 1/2 cups water
4 egg yolks, beaten
1 teaspoon almond extract

Directions:
1. Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard to cool before using.

By Anita (Guest Post)

I too have been on a quest to find the lemon poppy seed cake recipe that my mother used to make. I thought I had the complete Poppy Seed Cake and Filling recipe from my brother-in-law, but I only had the filling portion. This is what I have:

2 cups milk
1/2 tsp salt
1/2 cup sugar
1 tbsp butter
2 tbsp cornstarch
5 egg yolks
1 1/2 tsp vanilla
1/2 cup nuts (optional)
Commbine milk, sugar, cornstarch, salt and egg yolks. Cook over low heat until thick and add butter and vanilla and stir. Let cool before pouring over cake. Add nuts if desired. Frost with favorite white boiled frosting.

I hope this is what we have all been looking for.

My mom used a fluffy white frosting.

By Jan (Guest Post)

No ,it isn't the one.I am mostly looking for the cooked filling that goes on the cake and then you put the frosting on. THANKS FOR LOOKING!!

By

lindabales

I don't know if this is the one you are looking for, but here is one I found.

"3 Minute Delite" Poppy Seed Cake

3 cups all-purpose flour
2 cups sugar
12 ounces vegetable oil (11/2 cups)
4 eggs
1 teaspoon vanilla
1/2 teaspoon salt
11/2 teaspoons baking soda
1 14-ounce can evaporated milk
1 jar poppy seed filling, see note
1 cup chopped nuts, optional

Sift dry ingredients, add liquids and mix until smooth, then add 1 jar poppy seed filling.

Beat well on medium speed of mixer for 2 minutes. Use a 10-inch angel food tube pan. Do not grease the pan. Bake at 350 degrees for 1 hour, 10 minutes or until tested done. Cool cake before removing from pan.

Note: You may substitute nut, prune or date filling.