Poppy (Seed) Cake – a delicious recipe with filling, shortening, sugar, eggs, vanilla, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Cream shortening and sugar until light and fluffy.
3
Add poppy filling.
4
Add egg yolks, one at a time, beating well after each addition.
5
Blend in vanilla and sour cream. Sift together flour, soda and salt.
6
Add gradually to poppy filling mixture, beating well after each addition.
7
Fold in STIFFLY beaten egg whites.
8
Pour into a greased 9 or 10-inch tube pan which has the bottom lined with wax paper.
9
Bake about 1 hour and 15 to 20 minutes or until well done.
10
Allow cake to cool about 5 minutes; remove from pan and peel off wax paper.
11
Decorate top of cake by sifting confectioners sugar through a paper doily or a cut out.
1157
kcal
Calories
23
g
Fat
208
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (12 oz.) can Solo poppy filling, 1 c. shortening, 1 1/2 c. sugar, 4 eggs, separated, and more.
Yes, Poppy (Seed) Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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