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Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Poppy seed treats have withstood the taste test of time

Thursday, February 18, 1999

New cake recipes pop up every day, but that doesn't mean we should discard old standbys such as poppy seed cake. These poppy seed cake recipes are at least 20 years old. They were taken from a jar of prepared poppy seed filling of a brand we can no longer find (we used Baker's).

Two factors that produce a great cake are moistness and flavor. Each recipe scored high on both. The slightly sweet, nutty flavor of the poppy seed adds to this delicious cake.

Kitchen Mailbox received at least 50 identical recipes for the "3 Minute Delite" Poppy Seed Cake. Sorry, we can't print everyone's name but we appreciate the time each of you took to send in the recipe.

Jessie Keller of Sewickley requested a recipe for poppy seed specifically from the jar of Baker's Poppy Seed Filling.

Here it is, provided by June Hayden of Dravosburg.

"3 Minute Delite" Poppy Seed Cake

3 cups all-purpose flour
2 cups sugar
12 ounces vegetable oil (11/2 cups)
4 eggs
1 teaspoon vanilla
1/2 teaspoon salt
11/2 teaspoons baking soda
1 14-ounce can evaporated milk
1 jar poppy seed filling, see note
1 cup chopped nuts, optional

Sift dry ingredients, add liquids and mix until smooth, then add 1 jar poppy seed filling.

Beat well on medium speed of mixer for 2 minutes. Use a 10-inch angel food tube pan. Do not grease the pan. Bake at 350 degrees for 1 hour, 10 minutes or until tested done. Cool cake before removing from pan.

Note: You may substitute nut, prune or date filling.

Here's another poppy seed cake recipe using a few different ingredients from Rose Labash of Shaler.

Solo Poppy Form Cake

1 12-ounce can poppy seed filling
1 cup shortening
11/2 cups sugar
4 eggs, separated
1 teaspoon vanilla
1 cup sour cream
21/2 cups sifted flour
1 teaspoon soda
1 teaspoon salt

Cream shortening and sugar until light and fluffy. Add poppy filling. Add egg yolks, one at a time, beating well after each addition.

Blend in vanilla and sour cream. Sift together flour, soda and salt. Add gradually to poppy mixture, beating well after each addition.

Beat egg whites until stiff peaks form; fold into batter.

Line the bottom of a 10-inch tube pan; pour batter into pan.

Bake at 350 degrees for 1 hour and 15 to 20 minutes or until tested done. Allow cake to cool 5 minutes. Remove from pan and peel off paper. Decorate by sifting confectioners' sugar through a paper doily or a cut-out on the top of the cake.

Note: You may use two 9-inch round cake pans instead of the tube pan. Bake 45 minutes or until tested done. Cool layers and put together with a cream filling of your choice.


"Thank you for taking an interest in West Penn Hospital's cookbook and for composing such a thorough and enthusiastic review in the Jan. 17 Post-Gazette, (Nancy Anderson's Community Cookbook column). After so many months of helping to rewrite recipes and work out the many details associated with publishing and selling 'Sesquicentennially Delicious,' it was fun to take time out to read about it!

"It also has been fun to track the distribution of the Post-Gazette by mapping the addresses of the many readers who have sent or called in cookbook orders. And, on a personal note, it has been fun to be contacted by some long-lost colleagues and friends. The comradeship generated by food, cookbooks and articles about cookbooks is wonderful!"


Jill M. Brethauer

Editor's note: We appreciated their thorough research in writing the cookbook.

- By Arlene Burnett

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222. Please include a name, neighborhood and a daytime phone number. All recipes are kitchen-tested by the Post-Gazette.

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