Poppy Seed Pound Cake
User Reviews
5.0
3 reviews
Excellent
Poppy Seed Pound Cake
Report
Enjoy something delicious and satisfying with this easy-to-make recipe.
Share:
Ingredients
For the cake:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 8 ounces butter softened
- ½ cup shortening I use Crisco
- 1 cup milk
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 5 large eggs
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 tablespoons poppy seeds
- 1 recipe Caramel Cascades Icing
For the icing:
- 8 ounces butter
- 1 cup brown sugar
- ½ cup milk
- 4 ½ cups powdered sugar divided (you may need a bit more)
- 2 teaspoons vanilla
- 2 teaspoons espresso powder this only gives the tiniest hint of coffee flavor but is mostly used to give the icing an beautiful deep color
- ½ teaspoon almond extract optional, I think it makes the cake taste quite fine
Instructions
For the cake:
- Spray a bundt pan very well with Bakers Joy or grease and flour carefully (I usually spray the pan then, with a paper towel, rub the sprayed shortening into all the crevices and lightly spray one more time.
- Place flour, sugar, butter, milk, eggs, extracts, baking powder and salt (in that order) in the bowl of a stand mixer.
- Beat at low speed for 1 minute, stopping to scrape down sides. Beat at medium speed for 2 minutes.
- Pour into the well-greased bundt pan. Bake at 325 for 1 hour and 10 minutes or until a wooden skewer or cake tester comes out clean. Cool completely.
- Sprinkle with powdered sugar or frost as directed below.
For the icing:
- Place butter in 2 quart microwaveable bowl. Melt butter in the microwave for 1 minute on high. Add brown sugar and milk and whisk until brown sugar lumps are dissolved. Place in microwave and cook for 2 minutes on high. The mixture will boil furiously.
- Add 3 ½ cups of powdered sugar, 1 cup at a time and whisk until well mixed. Add vanilla and almond extract.
- Place cake on a cooling rack with a cookie sheet or aluminum foil underneath the rack.
- Slowly pour frosting over the cake covering all surfaces. Let frosting drip for several minutes.
- With a spatula, scrape any excess frosting back into the bowl. Add ½-1 cup powdered sugar or enough to make the frosting thicker but not too thick. (You want to be able to drizzle frosting in ribbons over cake.)
- With a whisk or table fork, drizzle frosting over the cake in a pretty pattern (like a cascading waterfall!). Wait several minutes for the frosting to harden slightly and then repeat the drizzle of frosting, building up several layers.
- Let the cake sit for at least 30 minutes before transferring it to a platter. (I like to take a small dull knife and gently smooth the edges at the bottom of the cake). Pour yourself a cold glass of milk and mmm your way through one or two pieces!
Notes
- This is wonderful with Caramel Cascades Icing or just sprinkled with powdered sugar. -I like to use Crisco sticks. They are alread pre-measured - just use a ½ of a stick. -I always use skim milk because that is what we drink but you can use any kind of milk. -I gave this recipe to a friend a number of years back- her bundt pan was smaller than mine and she had quite a mess in her oven after the cake started rising. I measured my pan and it holds 15 cups of water to the brim - if your pan is smaller than this, you might want to divide the batter and make a small loaf cake also.
Nutrition Information
Show Details
Calories
576kcal
(29%)
Carbohydrates
84g
(28%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
232mg
(10%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
68g
(136%)
Vitamin A
656IU
(13%)
Vitamin C
0.01mg
(0%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 84g | 28% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 232mg | 10% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 68g | 136% |
| Vitamin A | 656IU | 13% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
