Almond Poppy Seed Cake With Fluffy Cream Cheese Frosting Recipes

ALMOND POPPY SEED CAKE WITH FLUFFY CREAM CHEESE FROSTING

Steps:

• Set oven to 350°F (oven set to second-lowest position).
• Grease a 13 x 9-inch baking pan.
• In a large bowl using an electric mixer at medium speed cream the sugar with shortening for about 2 minutes.
• Add in eggs, almond and vanilla extract; beat until very well combined on high speed.
• In a small bowl sift together flour with baking soda and salt; add to the creamed mixture along with the buttermilk; mix until just combined.
• Mix in the poppy seeds.
• Bake for about 30-35 minutes or until cake tests done.
• Cool completely.
• For the frosting; in a medium bowl cream the cream cheese, butter, vanilla and whipping cream until light and fluffy (about 2 minutes).
• Add in confectioners sugar and beat until fluffy (adding in more confectioners sugar or whipping cream if needed until desired consistency is achieved).
• Mix in the Cool Whip until completely blended.
• Spread over the cake then sprinkle the top with sliced almonds if desired.

ALMOND POPPY SEED CAKE

Steps:

• In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended.
• Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans.
• Bake at 350 F for 1 hour.
• While baking mix together oj concentrate (defrosted), sugar and extracts for glaze.
• Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes.
• Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot.
• Let cool on cooling rack for 3-6 hours.
• Refrigerate for up to a week or freeze for 3 months.

POPPY SEED CAKE

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

POPPY SEED CAKE

Steps:

• In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
• Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
• In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
• Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

ALMOND CREAM CHEESE FROSTING

Steps:

• Sift confectioners sugar over cream cheese in a large bowl and beat with an electric mixer at moderate speed until light and fluffy, about 2 minutes. Beat in extract and milk until just incorporated (be careful not to overbeat, or mixture will become too loose).

ORANGE & POPPY SEED CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 180C.
• Beat eggs and sugar in a bowl.
• Sift in flour and mix to combine.
• Add orange rind, carrot, almond meal and poppy seeds and stir together.
• Spoon mixtue into a cake tin lined with baking paper.
• Cook for 20 minutes or untill golden and cooked through the center. Check with a metal skwerer or knive.
• For frosting mix all ingrediants in a bowl until no lumps and spread with a knive over the top of cake after it has had time to cool.