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Poppy Seed Cake Recipe

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This recipe for Poppy Seed Cake, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Friday, June 23, 2006


1 box yellow cake mix
5 eggs
1/3 cup oil
1 cup water
1/4 cup flour
Zest of 1 orange
2 tablespoons poppy seeds
1/2 cup butter, softened
2 8 ounce packages cream cheese, softened
Zest of 1/2 lemon and 1/2 orange
Juice of 1 lemon, strained
Juice of 1/2 orange, strained
1/2 teaspoon vanilla
4 cups powdered sugar
1 jar lemon curd, optional

Preheat oven to 325. Generously grease and flour two 8-inch cake pans. Blend cake ingredients until smooth, about 2 to 3 minutes; don't over beat. Pour into prepared cake pans. Bake 30 minutes or until cake tests done. Cool. Remove cake from pans. Very gently, slice cakes horizontally. Chill.
To make Icing: Cream butter and cream cheese. Blend in remaining ingredients except lemon curd until smooth. Spread thin layer of curd on base layer of cake. Then spread generous layer of icing over curd. Repeat both steps with each layer of cake. Garnish with edible flowers, if desired. Chill before serving.

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