Vanilla Poppy Seed Cake With Raspberry Topping Recipes

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.

VANILLA POPPY SEED CAKE

Steps:

• Preheat oven to 350°F.
• Cream the butter and sugar until fluffy with an electric mixer.
• Add egg yolks and beat until combined.
• Add sour cream and beat again.
• Mix baking soda into flour.
• Mix flour, vanilla and poppy seeds into butter mixture.
• Beat egg whites until stiff.
• Fold gently into butter mixture.
• Pour batter into ungreased bundt pan.
• Bake about 1 hour or until tester inserted into cake comes out clean.

MAKOWIEC (POPPY SEED CAKE/ROLL)

Steps:

• For the dough: Mix together yeast, sugar, and salt in a large bowl.
• Pour in milk, stir until dissolved.
• Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes.
• Stir in egg, egg yolk, and vanilla extract.
• Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time.
• Kneed until smooth and elastic, about 15 minutes.
• Place dough in a large bowl, cover, and let rise until doubled, about 1 hour.
• For the filling: Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes.
• Drain and puree in a food processor, about 4 minutes.
• Return poppy seed puree to same saucepan.
• Add sugar, butter, raisins, almonds, vanilla extract, and honey.
• Cook, stirring, over medium-low heat for 15 minutes.
• Set aside to cool.
• To Cook: Preheat oven to 350*F.
• Roll out dough to a 16" x 12" rectangle.
• Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling.
• Spread over dough, leaving a 1" border all around.
• Fold dough lengthwise in thirds to form a long log.
• Pinch ends to seal.
• Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes.
• Cool before serving.

VANILLA POPPY SEED CAKE WITH RASPBERRY TOPPING

Steps:

• Preheat oven to 325°F Generously grease and flour 12-cup Bundt pan.
• For the Cake, mix first 8 ingredients in large bowl. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on medium speed 3 minutes. Gently stir in poppy seed. Pour into prepared pan.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
• For the Glaze, mix confectioner's sugar, water, butter and 2 teaspoons vanilla extract in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven; pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.
• For the Topping, mix raspberries and 1/4 teaspoons vanilla. Spoon sauce over each slice of cake before serving.