Best Ukranian Poppy Seed Cake Recipes

ORANGE GLAZED UKRANIAN POPPY SEED BUNDT CAKE

Steps:

• Directions Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan. CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each. Sift together the dry ingredients in a separate bowl. Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture. Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end. Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing. ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes. Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.

UKRANIAN POPPY SEED CAKE

Steps:

• Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
• Preheat over to 350 degrees.
• Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
• Sift together the dry ingredients (flour, baking powder and salt).
• AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
• Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.

UKRANIAN POPPY SEED CAKE

Steps:

• Directions: Put poppy seed in milk, bring to a boil, and set it aside for 1 hour.Preheat oven to 350 degrees. Cream butter and sugar together. Beat in egg yolks. Add poppy seed-milk mixture. Sift flour, salt, and baking powder; stir into dough. Beat whites of eggs until stiff, and fold into dough with vanilla. Grease a large loaf pan with butter or margarine. Sprinkle flour over sides, fill pan, and bake approximately 1 hour. If it springs back when touched with a finger and if a toothpick inserted in the middle comes out clean, the cake is ready. Invert it over a rack to cool. Just before serving, sprinkle powdered sugar on top. Note: To make cupcakes from this dough, bake in buttered and floured muffin tins for about 25 minutes.