Poppy Seed Cake Recipe

Name: Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/2 cups Poppy Seeds; 1/2 cups Water; 4 whole Egg Whites, Stiffly Beaten(reserve Yolks); 3/4 cups Shortening; 1-1/2 cup Sugar; 2 cups Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Water; 1 teaspoon Vanilla; _____; FOR THE FROSTING:; 4 whole Egg Yolks; 2 cups Milk; 2 Tablespoons Flour; 1-1/4 cup Sugar; 1 Tablespoon Butter; 1 teaspoon Vanilla; 1 cup Chopped Pecans

Servings: persons

FOR THE CAKE:
1/2 cups Poppy Seeds
1/2 cups Water
4 whole Egg Whites, Stiffly Beaten(reserve Yolks)
3/4 cups Shortening
1-1/2 cup Sugar
2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Water
1 teaspoon Vanilla
_____
FOR THE FROSTING:
4 whole Egg Yolks
2 cups Milk
2 Tablespoons Flour
1-1/4 cup Sugar
1 Tablespoon Butter
1 teaspoon Vanilla
1 cup Chopped Pecans

1
["Soak poppyseeds in water for about 10 minutes. Drain.", "While they are soaking, go ahead and beat your egg whites until stiff; set aside.", "Cream the shortening and sugar; then cream the drained poppyseeds into that. Combine the flour, baking powder and salt; add to creamed mixture alternating with the cup of water. Add the vanilla. Add egg whites and fold in gently, until completely combined. Spoon into two greased and floured layer layer cake pans, or one 13x9"" sheet pan. Bake about 25 minutes at 350 degrees.", "Frosting:", "Place egg yolks, 2 cups milk, 2 tablespoons flour, and 1 1/4 cups sugar in medium saucepan. Stir to combine, and bring to a boil over medium heat, stirring constantly. Cook until thickened. Remove from heat and stir in butter, vanilla, and pecans. It will thicken more as it cools. To hasten this process, pour it into a bowl instead of leaving it in the hot saucepan.", "Spread on cake.", "*I admit I was reluctant to use shortening instead of butter, and normally would have gone ahead and used butter anyway. But this cake is SUPPOSED to use shortening-it wouldn't be the same if it wasn't used."]

1023

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 cups Poppy Seeds, 1/2 cups Water, 4 whole Egg Whites, Stiffly Beaten(reserve Yolks), 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.

Poppy Seed Cake

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