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Mom's Poppy Seed Cake

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Submitted by margierae

Mom’s Poppy Seed Cake recipe

YIELD

16 servings

PREP

40 min

COOK

1 hrs

READY

2 hrs

Ingredients

1 1
CAN CAN POPPY-SEED FILLING
solo *
1 237
CUP ML BUTTER
1 ½ 355
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
separated
1 237
CUP ML SOUR CREAM
2 ½ 591
1 5
TEASPOON ML SALT
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML BAKING SODA

Directions

Cream butter and sugar. Add Solo poppy-seed filling.

Add egg yolks, one at a time, beating after each.

Blend in vanilla and sour cream. Sift together flour, soda and salt.

Add gradually. Fold in stiffly beaten egg whites.

Pour into greased tube or bundt pan.

Bake at 350℉ (180℃) for 1 hr 15 to 20 mins.

Drizzle with glaze made with powdered sugar and milk.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 1178 49% from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 38g 192%
Trans Fat 0g
Cholesterol 359mg 120%
Sodium 1155mg 48%
Total Carbohydrate 46g 46%
Dietary Fiber 2g 8%
Sugars g
Protein 33g
Vitamin A 41% Vitamin C 1%
Calcium 12% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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