Poppy Seed Cake Recipe from Mary Beth Sharkey

When I was a little girl my Mother would make this cake only once a year and always at Christmastime. I grew up looking forward to that one slice a year.
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This is a sponsored post written by TodaysMama.com on behalf of Myriad Genetic's myRisk Hereditary Cancer Test.

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This holiday season we're featuring the BEST CHRISTMAS RECIPES that have been inherited from the women in our families. Our team over here at Today's Mama is sharing our very favorite, most nostalgic, holiday recipes and we've invited some of our friends across the internet to do the same.

Speaking of the things we inherit from the women in our family. Let's talk DNA for a minute!

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Poppy Seed Cake Recipe from Mary Beth Sharkey

My recipe is Grandma's Poppy Seed Cake. When I was a little girl my Mother would make this cake only once a year and always at Christmastime. I grew up looking forward to that one slice a year. My mother was given the recipe by her mother, whose handwriting is on the index card you see in the scanned document. I never tasted my Grandmother's version and when I was younger my Mother passed away, so I very thankful to have those memories and this wonderful tie to the past. 

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Poppy Seed Cake Recipe

INGREDIENTS

  • ½ cup poppy seeds 
  • 1 ½ cups of milk 
  • 3 cups of flour 
  • 1 teaspoon salt 
  • 3 teaspoons baking powder  
  • 1 teaspoon vanilla 
  • ¾ cup oleo, i.e. 1 ½ sticks butter, softened  
  • 3 eggs 
  • 2 ¼ cups sugar 
  • Powdered sugar for dusting

DIRECTIONS

  1. Soak poppy seeds in milk for 1 to 2 hours
  2. Preheat oven to 350 degrees F.
  3. Grease and flour a bundt or angel food cake pan.
  4. Sift together flour, salt, and baking powder. Sit aside.
  5. In an electric mixing bowl, cream butter and eggs. Add vanilla and blend just until mixed.
  6. Add sugar to the blended butter, eggs and vanilla and mix until smooth.
  7. Blend in the poppy seed mixture.
  8. Add dry ingredients, about one cup at a time mixing until well blended.
  9. Place in greased and floured pan and bake for 1 hour or more testing at the 1 hour mark.
  10. Allow to cool on cake rack for 15 minutes and remove from pan.
  11. Sprinkle with powdered sugar before serving if desired.
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Mary Beth Sharkey is a wife, mother of three sons, and creator of all things home and family. You can follow her at TheHowToHome.com, on Instagram, Facebook, Pinterest, and Twitter

ENTER TO WIN!

As always, we've got bright and shiny prizes to sweeten the deal (and so many good recipes to take care of your holiday sweet tooth)!

Our friends at Myriad myRisk want you to keep making delicious memories with your family, so we’re giving you a chance to win a prize package featuring our favorite family memory making tools—a sweet KitchenAid mixer (so you can make light work of any recipe), a Canon DSLR camera (to capture all of those family memories), and $1000 cash (to do with as you please!)

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In the first entry field enter your email address. Once you’ve done that you will unlock bonus entry options to improve your odds!

This is a sponsored post written by TodaysMama.com on behalf of Myriad Genetic's myRisk Hereditary Cancer Test.

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