Almond Poppy Seed Loaf Cake Recipes

ALMOND POPPY SEED CAKE

Almond Poppy Seed Cake image

This is great recipe that has been a tradition of the family for many Christmas's. Although it can be made any time of year. I normally do not use the glaze, because it is not needed. However, I have included the complete recipe.

Provided by Lab Chef

Categories Quick Breads

Time 1h30m

Yield 2 loafs

Number Of Ingredients 16

Ingredients

3 cups flour
2 3/4 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 tablespoon vanilla extract
1 tablespoon almond flavoring
1 tablespoon butter flavoring
1/4 cup poppy seed
1/4 cup orange juice concentrate
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond flavoring
1/2 teaspoon butter flavoring

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.

Nutrition Facts : Calories 3896.9, Fat 186.6, SaturatedFat 28.8, Cholesterol 304.6, Sodium 2226.5, Carbohydrate 522.5, Fiber 8.8, Sugar 364.8, Protein 38.8

ALMOND POPPY SEED BREAD

Almond Poppy Seed Bread image

We hosted a beautiful wedding for our son, James, and his bride, Margret, and served these lovely poppy seed bread loaves to their guests. The recipe came from a dear friend, Judie Tobin.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 16

Ingredients

2-1/4 cups sugar
1 cup plus 2 tablespoons canola oil
3 eggs
3 tablespoons poppy seeds
1-1/2 teaspoons lemon juice
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups 2% milk
GLAZE:
3/4 cup confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 197 calories, Fat 9g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

ALMOND POPPY SEED POUND CAKE

Almond Poppy Seed Pound Cake image

This recipe is very moist and tastes very good with warm milk or tea. It started out as a Williams-Sonoma recipe but I changed it to fit my taste.

Provided by Mommaduck 2

Categories Dessert

Time 1h40m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, at room temperature, plus extra for greasing
1 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/2 cup sour cream
0.5 (8 ounce) can poppy seed filling

Steps:

Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
In a bowl, mix the flour, baking soda, and salt and set aside.
In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
Add the Poppy filling until just incorporated.
Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
Serve warm or at room temperature.

Nutrition Facts : Calories 433.9, Fat 23, SaturatedFat 13.4, Cholesterol 105, Sodium 270.8, Carbohydrate 52, Fiber 0.6, Sugar 25.3, Protein 5.3

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