A few months ago, I shared a delicious family recipe with you for my Creamy Caramel Frosting. I can still see my Great-Grandma Olga whipping it up while I waited impatiently to get a taste. This yummy frosting is a perfect addition to so many things, but I truly believe it was meant to be enjoyed with this Homemade Poppy Seed Cake! She was known for this killer combination and many expected her to serve it at every special occassion.
Also straight from my great-grandma’s recipe box, this cake takes me straight back to my childhood with just one taste! So moist and delicious, I must confess…I can never just eat one piece. In addition to being sensational, I also love this Homemade Poppy Seed Cake because it really is easy to make. I can’t wait for you to experience the amazing combination of of this mouth-water cake and my Creamy Caramel Frosting!
Check out the recipe below and get cooking!
Homemade Poppy Seed Cake Ingredients:
1 3/4 c. milk
1/2 c. poppy seeds
1/2 c. crisco
1 1/2 c. sugar
1 tsp. vanilla
2 tsp. baking powder
2 1/2 c. flour
4 egg whites
Directions:
1. Combine 1 c. milk and 1/2 c. poppy seeds. Allow poppy seeds to soften overnight in the refrigerator.
2. Preheat oven to 350 degrees.
3. Cream crisco, sugar, and vanilla together in a large mixing bowl.
4. Add baking powder and flour alternatively with poppy seed/milk mixture and remainder of milk.
5. In a separate smaller bowl, whip the egg whites on high until they stiffen and form peaks.
6. Next, gently fold the egg whites into the cake batter, just until blended.
7. Pour batter into a greased 9×13 cake pan.
8. Bake at 350 degrees for 30-35 minutes or until top begins turning a golden brown.
Love this recipe? Then you have to head on over to check out one of my other favorites! This Scoop of Heaven Trifle will impress your guests and have everyone running back for more!
- 1 3/4 c. milk
- 1/2 c. poppy seeds
- 1/2 c. crisco
- 1 1/2 c. sugar
- 1 tsp. vanilla
- 2 tsp. baking powder
- 2 1/2 c. flour
- 4 egg whites
- Combine 1 c. milk and 1/2 c. poppy seeds. Allow poppy seeds to soften overnight in the refrigerator.
- Preheat oven to 350 degrees.
- Cream crisco, sugar, and vanilla together in a large mixing bowl.
- Add baking powder and flour alternatively with poppy seed/milk mixture and remainder of milk.
- In a separate smaller bowl, whip the egg whites on high until they stiffen and form peaks.
- Next, gently fold the egg whites into the cake batter, just until blended.
- Pour batter into a greased 9x13 cake pan.
- Bake at 350 degrees for 30-35 minutes or until top begins turning a golden brown.
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