Recipe Review: Classic Poppy Seed Cake From Solo

Recipe Review: Classic Poppy Seed Cake From Solo

Sarah Rae Smith
Apr 28, 2010

Growing up in my home there was one standard birthday cake for all of us. Although that sounds odd, we just couldn't help ourselves, our entire family loved it so much that any excuse to make it was a good one! It's dense and rich in taste while still having a tender and light crumb and makes for the best breakfast the next day.

The recipe itself isn't difficult to make, it is however a two step process. Most of the ingredients are combined in the usual fashion (cream butter and sugars, add eggs and liquid and then dry ingredients), but the egg whites are beaten separately from the yolks and added back in at the very end. The result is a super light batter that almost fills a 12 cup bunt pan.

The poppy seeds are from Solo and can be found in most specialty grocers across the country and likewise, old school grocers that still cater to the older clientele and the old school products they've used for years. They come out of the can in a taste paste that can be used in any number of recipes, but this one stays near and dear to my family and hopefully now, yours. Look for the small blue and white can with the pie fillings at the grocer near you.

Get The Full Recipe And Directions Here

• Related: Tip: Grease and Sweeten Cake Pans

(Image: Sarah Rae Trover)

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