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Poppy Seed Cake I

Poppy Seed Cake I

Brenda Benzar Butler

Brenda Benzar Butler

This cake is moist and delicious; especially so if you love the flavoring of almond extract. The cake is lovely and unusual to look at: white with black dots from the poppy seeds; filled and topped with yellow almond flavored custard. It's easy to take to a picnic, potluck or gourmet dinner. Just take the two cake layers and the bowl of custard. Assemble at your destination. Always a hit.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
  2. Cream butter and sugar together until light and fluffy.
  3. Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
  4. Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.
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Reviews

SUEANNLAWSON
13

SUEANNLAWSON

10/25/2005

I'm 47 years old and this has been my favorite choice for my birthday cake for 40 yrs. My mom made this for me for year and now I make my own because she's not close. I don't mind because I love it. I read a few of the reviews and those that didn't make it with the almond custard filling is really missing the best part of the whole experience. It is a must! You can't substitute it with vanilla. What I have done in the past(just last week because it was my birthday) I used buttermilk (in the cake)instead of the dry milk and water, I used 1 cup, I have also used 3/4 c. milk. I wouldn't mess with the Almond Custard Filling recipe, because I have tried to increase the filling and it didn't thicken enough. Just thinking about it makes me want for more!!

Kimberly D
7

Kimberly D

9/24/2002

I thought this was a very easy cake to make. Moist, delicious. I have been asked repeatedly for this recipe. Thank you thank you thank you

glenn
3

glenn

9/19/2008

good use of poppy seed family enjoyed it i used lemmon pudding and it was agreat taste

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