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By Robin from Washington, IA
This is a super easy and amazingly delicious cake that we usually make in a bread loaf pan (although cupcakes will do).
Mix poppy seeds and 1/4 cup milk and set aside. Cream shortening and sugar and add egg yolks. To buttermilk add poppy seed mixture, salt, soda and extracts.
In a mixing bowl, beat together all ingredients except the poppy seed for 5 minutes. Fold in poppy seed. Bake in angel food or bundt cake pan for 40-45 minutes at 350 degrees F.
Beat all together 3 minutes. Bake 350 degrees F oven for 40 minutes. . .
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I used to have a recipe for a cake which had a custard filling and 7 minute frosting. Any help from anyone?
1/2 c. poppy seeds
1/2 c. cold water
2 c. cake flour
1 1/2 tsp. baking powder
Ingredients should be at room temperature. Soak poppy seeds in cold water overnight. Sift flour. Measure and sift three times, together with baking powder and salt. Cream shortening. Add sugar and cream until fluffy. Add poppy seeds and water. Add dry ingredients and milk, alternately using low speed. Beat egg whites to a soft peak. Fold whites carefully into cake mixture. Bake in two greased 9 inch layer pans at 375 degrees for 18 to 20 minutes. Fill with custard filling and frost with 7 minute icing, or whipped chocolate frosting.
1/2 c. sugar
1/4 tsp. salt
2 1/2 tbsp. flour
1 c. milk
1 beaten egg
1/2 tsp. vanilla
1/3 c. chopped nuts
Combine first 2 ingredients. Add flour and milk. Cover over low heat until thick. Pour mixture slowly over egg. Return to range for 2 to 3 minutes. Cool. Add vanilla and nuts. Enjoy the Poppy seed Cake (with or without custard filling, thats your choice).
This cake has been around for many, many years as most of the time the ingredients were always on hand. It is a good recipe as it can be served with or without frosting. There have been many variations over the years and I no longer have my mother's personal recipe but there are a couple of sites that I use a lot and there recipes sound like the "old timey" recipes to me. Check out everyone's suggestions and maybe try more than one.
Have fun and enjoy!
Here is a link to a recipe as you described it:
Our old family recipe calls for 3 egg whites (room temp) and 1 1/2 cups light brown sugar. Combine in the bowl of your stand mixer using whip attachment and beat until you reach a light and fluffy spreading consistency, 5-7 min. Wonderful compliment to the poppyseed cake!
I am looking for a poppyseed cake recipe with a cooked filling made with an egg, sugar and nuts. It is frosted with a 7 minute cooked frosting. I looked on a lot of cooking sites and can't find it. The cake itself can be made with a white cake mix with poppy seeds added. Thanks for your help
Jan from Springfield, Mn
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)
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.
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!!
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.
I also found this recipe from allrecipes.com/
Almond Custard Filling
Submitted By: Brenda Benzar Butler
Photo By: elfgirl1968
"This is the filling and topping for Poppy Seed Cake."
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
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.
This is a family recipe that I make for my daughters birthday and my mom used to make it for me. I hope this helps
POPPY SEED CAKE
1 ½ Cup Hot Milk
1 T Poppy Seeds
1 ½ Cup Sugar
½ t Salt
½ Cup Butter
4 t Baking Powder
2 Cups Flour
Add milk and poppy seeds and mix. Next fold in egg whites.do NOT stir, fold
4 Egg whites beat until there are peaks.
5 egg Yokes
1 Cup Sugar
1 Cup ½ & ½
Cook, stirring constantly
1 T butter
1 Cup chopped Pecans
1 t Vanilla
Frosting: 7 Minute Frosting
¾ Cup Sugar
3 T Water
½ t Baking Powder
1 Egg White
Beat while cooking in a double boiler until it starts to stiffen
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Cream Cheese Frosting:
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
How much milk should be used in this recipe?
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)