Poppy Seed Cake

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Source: My Mother - Bub


    This is my favorite cake that my mother used to make. We usually had it around holidays, like Christmas and Easter.

    This cake freezes very well. I usually make 2, one to serve and one to cut into quarters and freeze. It is nice to take a section out of the freezer for a quick dessert.


  1. 1/2 c poppy seed
  2. 1/2 c evaporated milk
  3. 1/2 c water
  4. 1 1/2 c sugar
  5. 1/2 c solid Crisco shortening
  6. 1 t vanilla
  7. 2 t baking powder
  8. 1/8 t salt
  9. 2 c flour
  10. 4 egg whites
  11. powdered sugar for serving


  1. Preheat oven to 350°F. Grease and flour a tube pan or fluted tube pan, set aside.
  2. Soak poppy seed in evaporated milk and water for 1 hour.
  3. In a large bowl, cream Crisco and sugar with an electric mixer until fluffy.
  4. Add poppy seed mixture and vanilla, mix well.
  5. In a medium bowl, sift together flour, baking powder and salt.
  6. Add the flour mixture to the poppy seed mixture.
  7. In a medium bowl, beat egg whites until stiff.
  8. Gently fold the egg whites into the poppy seed-flour mixture, until just combined.
  9. Pour into prepared pan, bake at 350°F for 1 hour.
  10. Gently run a knife between the pan and the cake to separate.
  11. Cool cake for 10 minutes and remove from pan.
  12. Cool completely on a cooling rack.
  13. Dust cake with powdered sugar before serving.

Picture of Recipe

Poppy Seed Cake - Picture of Recipe
Poppy Seed Cake - Picture of Recipe
Poppy Seed Cake - Picture of Recipe
Serves: 10-12
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour
Course: Dessert
Type of Food: Cake,Vegetarian
Ethnicity/Origin: Polish/Ukrainian
Key Ingredient: Poppy Seed,Eggs
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Electric Mixer,Oven Bake
Themes/Holidays: Christmas,Easter

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