Do you have a secret family recipe? For a special cookie? For a delicious drink, soup, salad, etc.? One that only a few people know the “secret” formula? Well, in my world that secret family recipe? A moist, tasty poppy seed cake that my Mom’s mother made for me as a child. This cake recipe can be baked in a Bundt shape pan, tube shape pan, two loaf pans, two layer pans or muffins. My personal favorite is muffins or loaf pans.
I shared a special relationship with my maternal grandmother. On Mom’s side of the family, I am the oldest granddaughter which gave me some pretty special memories with Grandma; learning to sew, sharing cooking secrets, housekeeping tips, etc. She knew I loved her poppy seed cake, made from her own “secret recipe” but that was one recipe she never shared with me. Grandma made it for me almost every year for my birthday. This cake, more like tea bread or muffin consistency, goes perfectly with a cup of tea. Grandma and I often shared poppy seed cake with a pot of tea in cooler months or in the summer iced tea. Poppy seed cake was my favorite…still is.
After Grandma died, I craved her poppy seed cake and I wanted that “secret family recipe” for myself to share with my future children. Since none of her three daughters asked for her cookbook; I did and Grandpa gave it to me. After all, I am the oldest granddaughter and he thought I should have it since it obviously meant something to me. Being a basic cook and not too inventive in the kitchen, Grandpa figured he’d probably never need a cookbook.
After he gave it to me, there was a bit of a ruckus in the family; one of my aunts thought I should not have gotten Grandma’s cookbook. Grandpa put an end to any questions and said since I thought to ask for it, it was mine. Mom had no idea I asked Grandpa for Grandma’s book and she asked what was in that old cookbook that could possibly interest me? After I confessed to wanting the book for the secret family recipe for poppy seed cake, Mom laughed and said, “There’s no secret recipe. Grandma always made the cake on the back of the Solo Poppy Seed Filling label.” This recipe handed down over the years is gold to me. It can be made so many different shapes but always delicious. Hope you enjoy!
How many of your “Secret Family Recipes” are the tried and true recipes that came on the label of an everyday product? .
Poppy Seed Tea Bread
Makes 1 Bundt cake or 2 large loaves or 18 – 20 muffins
2 ½ cups flour
1 tsp baking soda
1 tsp salt
1 ½ cup sugar
1 cup butter, room temperature
1 can Solo Poppy Seed Filling
4 eggs, separated
1 tsp vanilla
1 cup sour cream
- Preheat oven to 350F. Grease & flour a 12 cup Bundt pan or tube pan and set aside. If making muffins, line muffin tins with paper liners.
- Combine flour, baking soda and salt; set aside.
- With a mixer cream butter and sugar until light & fluffy, about 3-4 minutes.
- Add poppy seed filling and blend.
- Separate eggs, placing all four egg whites in the bowl of a mixer.
- Add egg yolks one at a time to butter sugar mixture, beating after each one.
- Add sour cream & vanilla, beating to incorporate.
- Stir in flour mixture and set this batter aside until egg whites are finished.
- Beat egg whites in another bowl until stiff peaks form.
- Carefully fold beaten egg whites into batter.
- Spread in the prepared pan(s) or dip with ice cream scoop for muffins
- Bake at 350F for:
- 1 hour and 15 minutes for bundt pan or tube pan
- 45 minutes for loaf pans
- 30 minutes for muffins
- Poppy Seed cake/muffins are done when toothpick tests clean
- Dust with confectioners’ sugar before serving (optional).