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Poppy Seed Cake


  • 1/3 cup poppy seeds
  • 4 egg whites
  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder

Cream Cheese Frosting:

  • 1 package cream cheese, softened (8oz.)
  • 1/2 cup butter, softened
  • 1 tsp. vanilla
  • 2 cups confectioners' sugar


In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. In another large mixing bowl, cream the shortening, sugar and vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture. Beat egg whites until soft peaks form, fold into batter. Pour into a greased 9x13 inch baking dish.

Bake at 375 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

By Robin from Washington, IA


Poppy Seed Cake

How much milk should be used in this recipe?

By Judy

Editor's Note: It says to soak them in milk so I'd think 1/3 to 1/2 cup should be enough. You may want to drain the seeds after soaking. (04/19/2007)

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