The original Carpenter Street Restaurant poppy seed cake from The King Arthur Flour 200th Anniversary Cookbook by Brinna B. Sands and King Arthur Flour

  • poppyseeds
  • orange juice
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 10, 2019

    This is a good cake, though I've had more luscious/decadent poppy seed cakes - this one has a lighter flavor, in part from using vegetable oil vs. butter. It's worked well with orange, lemon or almond flavoring. I've sometimes tried substituting buttermilk or thinned yogurt for the milk but they've made the cake wetter and heavier - I prefer the lighter texture from the milk. I've found that using 1/4 cup poppy seeds makes it seedier than many other poppy seed cakes I've eaten and is very good - recipe suggests using up to 1/2 cup which would be *a lot* of poppy seeds! It's done well baking in a 9x2-inch round cake pan (makes a nice thick layer), a 9" tube pan, or a 10" tube pan.

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