COLONIAL SEED CAKE ..(a poppy seed loaf cake)

Nancy J. Patrykus


This is a delicious recipe I have made many times.
I found it in a magazine, years ago. You can tell by the aged paper! The year ????? - 70,s.???
I would like to share it with you.
Like the recipe says...It is a handy loaf cake to have in the freezer for unexpected guests.
It needs no frosting, but a
little sprinkle of powdered sugar is nice.
When my boys were small..they liked to help me cook...and loved sprinkling the "SNOW" on cakes, cookies, and doughnuts.

★★★★★ 3 votes
guests & family
10 Min
1 Hr 15 Min


1 jar(s)
or 2oz. poppy seeds (1/2 cup
3/4 c temp
3/4 c
very soft butter..... (1-1/2 sticks)
3 temp
1-1/4 c
sugar...... (i cut it down to 3/4 cup)
1 tsp
2 tsp
baking powder
2 c
sifted...... all purpose flour
powdered sugar....optional


1***Prep ahead of time:
In a large bowl, add the poppy seeds to the milk, stir.
Let sit at room temperature for 3-4hours.
Let eggs, and butter sit at room temperature for easy mixing.(butter should be very soft.)
Grease and flour a 8-1/2x4-1/2inch baking pan.
2Preheat oven to 350F.
Add butter, eggs,sugar, vanilla, baking powder,flour to poppyseeds and milk.
Beatb at medium speed with electric mixer for 1 minute, scraping sides of bowl with a rubber spatula.
Pour into baking pan.
3Bake for 1 hour and 15 minutes.
Or until center springs back when lightly pressed.
Cool on a wire rack for 5 minutes.
Loosen around edges, turn out to cool.
Sprinkle with powdered sugar .
Can be served with whipped cream if desired.
****NOTE: Main foto was from the magazine.
All others fotos are mine,
when I baked it yesterday.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Flour
Regional Style: American