No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Cake 1542g Recipe makes 1 Cake) |
||
| Calories 5820 | ||
| Calories from Fat 2863 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 318.2g | 489% | |
| Saturated Fat 160.2g | 800% | |
| Monounsaturated Fat 78.5g | ||
| Polyunsaturated Fat 56.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1435mg | 478% | |
| Sodium 5697mg | 237% | |
| Potassium 2045mg | 58% | |
| Total Carbohydrate 677.9g | 225% | |
| Dietary Fiber 22.8g | 91% | |
| Sugars 415.1g | ||
| Protein 92.4g | 184% | |
Poppy Seed Cake
By: Dee514
Oct 7, 2002
This is an old Czech recipe for Poppy Seed Cake that was given to me by a dear friend's Czech grandmother.
1 Cake
Ingredients
- 1 cup poppy seed
- 1/3 cup honey
- 1 cup butter or margarine
- 1 1/2 cups sugar
- 4 eggs, separated
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda, scant
- 1 teaspoon baking powder
- 1 teaspoon salt
Directions
1
In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.2
Cool.3
Cream butter/margarine and sugar until light and fluffy.4
Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.5
Blend in sour cream and vanilla.6
Sift together flour, baking soda, baking powder, and salt.7
Gradually add poppy seed mixture to dry mixture, beating well.8
Beat egg whites until stiff and fold into batter.9
Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.10
Bake at 350 degrees for 1 hour and 15 minutes.11
Cool in pan for 5 minutes.12
Remove from pan and cool on a wire rack.
Questions about this recipe?
Spot an error in this recipe?
Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Eastern > Czech
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #1535853
On Jan 30, 2010
Loved this cake!!! I agree that it is well worth the effort. I made this for my mom's birthday because it's her favorite and my grandma use to make poppy seed cake for her on her birthday, she loved it and it came out just like grandmas.
From: Chef #866050
On Jun 18, 2008
Too many poppy seeds!!! I think that 1/2 a cup would be plenty. Also found it too salty. I think omitting the salt or using unsalted butter would do the trick
From: ciao
On Jan 27, 2003
Outstanding cake, Dee! It's like a buttery poundcake. Very easy to prepare, and easy to put together. A nice addition to my cookbook. I'm having a piece right now with my morning coffee. Great combo! Thanks Dee!
From: Dorel
On Dec 31, 2003
My DH and I enjoyed the cake very much. My DD ate 3 large pieces of it and said excellent. We had never tasted poppy seeds before so it was a complete new taste for us. I didn't have 1 cup of butter so I used part shortening and part butter. I didn't have quite a cup of sour cream so I had to add some plain yogurt to make up the difference. I added the flour mixture gradually to the poppy seed mixture as that was the bigger bowl. I used a bundt pan sprayed with Pam and dusted with icing sugar. I baked for the recomended time. I will make this again.
Recipe Collections
Showing 1-3 of 3 collections
Explore All-
Banana Bread
(515 Recipes)View Top 3 -
Fruit Salad
(3845 Recipes)View Top 3 -
Lemon Dessert
(1021 Recipes)View Top 3
- Chicken (19 collections)
- Dessert (23 collections)
- Easy (8 collections)
- Side Dish (22 collections)
- Comfort Food (15 collections)
- Appetizer (13 collections)
- One Dish Meal (2 collections)
- Cookie (8 collections)
- Grilling (8 collections)
- Ground Beef (4 collections)
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2010 Scripps Networks, Inc. All rights reserved