SOLO POPPY SEED CAKE
This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!
Provided by Wicked Creations
Categories Dessert
Time 1h45m
Yield 1 bundt, 14-16 serving(s)
Number Of Ingredients 10
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #desserts #eggs-dairy #european #heirloom-historical #holiday-event #cakes #oamc-freezer-make-ahead #number-of-servings #presentation #4-hours-or-less
You'll also love
Suzi Sides
[email protected]I made this cake for my boyfriend's birthday and he loved it! He said it was the best cake he's ever had.
April Dean
[email protected]This cake is a bit too sweet for my taste, but it's still good.
lillian ivy
[email protected]I've made this cake several times and it always turns out great. It's a favorite of my family and friends.
Kasule Cyrus
[email protected]This cake was a disappointment. It was dry and bland. I wouldn't recommend it.
Gita Pun
[email protected]I love this cake! It's so moist and flavorful. I've made it several times and it always turns out perfectly.
Cindi Rogers
[email protected]This cake was easy to make and turned out great! I used a bundt pan and it came out beautifully.
ACHEAMPONG Eric
[email protected]I made this cake for a potluck, and it was a hit! Everyone loved it.
Brandon Alfaro
[email protected]This cake is a keeper! I will definitely be making it again.
Dexter Trexter
[email protected]I was a little hesitant to try this cake because I'm not a big fan of poppy seeds, but I'm so glad I did! The cake was amazing. The poppy seed filling was the perfect balance of sweet and tart, and the cake itself was moist and fluffy.
Jerry Derron
[email protected]I've made this cake several times now, and it always turns out perfectly. It's a great recipe to have on hand for when you need a quick and easy dessert.
Ar Abir
[email protected]This cake was so delicious! I made it for my family and they all loved it. It was moist and fluffy, and the poppy seed filling was a perfect complement to the cake.