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Poppy Seed Cake


1/3    cup (75 mL) poppy seeds
1     cup (250 mL) buttermilk
1     cup (250 mL) butter, softened
1 1/2    cups (375 mL) granulated sugar
4     eggs
2 1/2    cups (625 mL) all-purpose flour
2     teaspoons (10 mL) baking powder
1     teaspoon (5 mL) baking soda
1/2    teaspoon (2 mL) salt (optional)
1     tablespoon (15 mL) grated orange rind
2     tablespoons (30 mL) granulated sugar
1     tablespoon (15 mL) ground cinnamon

Orange-Flavoured Icing:
2     cups (500 mL) icing sugar
1/4    cup (50 mL) butter, softened
3     tablespoons (45 mL) milk
1     teaspoon (5 mL) orange extract or Grand Marnier


In a small bowl, combine poppy seeds and buttermilk. Cover, and let stand overnight or at least 4 hours at room temperature.

In a large bowl, cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, sift together flour, baking powder, baking soda, and salt, if using; stir in orange rind. Add dry ingredients to creamed mixture alternately with poppy seed mixture. Beat until smooth.

Spoon half the batter into a large greased tube pan or a 9-inch (23 cm) spring form pan. Blend together the 2 tablespoons (30 mL) sugar, and cinnamon; sprinkle over batter in pan. Top with remaining batter.

Bake at 350°F (180°C) for 50 to 60 minutes, or until tester inserted in centre comes out clean. Cool in pan for 15 minutes, then turn out onto wire rack to cool completely.

To make Orange-Flavoured Icing, beat all ingredients together until smooth. Add more icing sugar or liquid if needed.

Frost cake with icing, or sprinkle with icing sugar. Makes 10 to 12 servings.

Poppy Seed Cake

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