Poppy Seed Bundt Cake I Recipes

POPPY SEED BUNDT CAKE

Steps:

• Preheat the oven to 350º Fahrenheit. Grease a 12 cup bundt cake pan with shortening, then dust with flour.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
• Add the eggs, milk, oil and extracts. Use a hand mixer to mix ingredients until well combined, scraping the sides of the bowl as needed.
• Fold in the poppy seeds.
• Pour the batter into the prepared bundt cake pan.
• Bake for 55-60 minutes or until the cake tests done.
• Allow the cake to cool in the pan for 5 minutes, then turn it over onto a plate.
• Whisk the glaze ingredients together in a small bowl.
• Drizzle the glaze over the cake while the cake is still hot.
• Allow the cake to cool to room temperature.
• Store the cake at room temperature in an airtight container.

CONTEST-WINNING POPPY SEED BUNDT CAKE

Steps:

• In a large bowl, beat eggs, milk, oil, poppy seeds, extracts and flavoring. Combine the flour, sugar, baking powder and salt; add to egg mixture until blended., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

POPPY SEED BUNDT CAKE

Steps:

• Place poppy seeds and buttermilk in a bowl; soak for 2 hours. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Combine the dry ingredients; add to creamed mixture alternately with poppy seed mixture. , In another bowl, beat egg whites until stiff. Fold into batter; set aside. , Combine filling ingredients; sprinkle a third into a greased and floured 10-in. fluted tube pan. Top with half of batter; sprinkle with half of the remaining filling. Cut through with a knife to swirl. Repeat with remaining batter and filling. , Bake at 350° for 1 hour. Turn out immediately onto wire rack to cool.

MOIST POPPY SEED BUNDT CAKE

Steps:

• Mix all ingredients together with an electric mixer, except eggs.
• Mix in egg, one at a time. After all eggs are added, continue to mix for about another minute.
• Spray bundt pan with pam, then sprinke sugar around pan. Make sure you coat the entire pan with the sugar.
• Bake at 350 for 45 minutes.
• I have made it as directed and added a package of instant lemon pudding mix to it for lemon poppy seed cake.
• It is good served with fresh fruit salad.

POPPY SEED BUNDT CAKE

Steps:

• Mix all ingredients together.
• Pour into greased bundt pan.
• Bake at 335 degrees between 40 - 50 minutes.
• Note: I know that everyone's oven bakes differently. This is how this cake turns out best in my oven. Start looking at the cake at 35-40 minutes to see if it finished. It should be light to medium brown and mostly set when jiggled.

POPPY SEED POUND CAKE

Steps:

• Using electic mixer, combine the above ingredients using the general method listed on the cake mix box.
• Add the poppy seeds last.
• Pour into a greased bundt pan.
• Bake at 350 degrees F for 50 minutes.
• Invert onto serving plate while still warm.

POPPY SEED BUNDT CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

SOLO POPPY SEED CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
• Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
• Add poppy seed filling and beat until blended.
• Beat in egg yolks one at a time, beating well after each addition.
• Add vanilla and sour cream and beat just until blended.
• In a small bowl, blend flour, baking soda and salt.
• Add flour mixture to poppy seed mixture gradually beating well after each addition.
• In a separate bowl, beat whites with electric mixer untill stiff peaks form.
• Fold whites into batter and spread in prepared pans.
• Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes.
• Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.

POPPY SEED BUTTERMILK BUNDT® CAKE

Steps:

• Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).
• Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for the whites). Sift flour, baking powder, baking soda, and salt together in a third bowl.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in the buttermilk-poppy seed mixture and vanilla extract. Add 1/2 of the dry ingredients and beat thoroughly; repeat with remaining dry ingredients.
• Beat egg whites on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.