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“I got this recipe from my grandmother; it's an old fashioned recipe, but well worth it. My dad requests this cake every year for his birthday. I make it for church events and charity auctions, too. Everyone loves it!” Brenda Patterson - Pullman, Washington
This recipe is:
Healthy
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutritional Facts 1 slice equals 261 calories, 8 g fat (3 g saturated fat), 54 mg cholesterol, 288 mg sodium, 43 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Poppy Seed Torte in Healthy Cooking February/March 2010, p29
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Reviewed on Feb. 14, 2012 by sstetzel
bnko77Flour,divided. Divided how? According to the recipe - 2 1/2 cups of flour go into the batter, the remain flour is incorporated into the filling. Hope this helps.
bnko77Flour,divided. Divided how?
According to the recipe - 2 1/2 cups of flour go into the batter, the remain flour is incorporated into the filling. Hope this helps.
Reviewed on Feb. 14, 2012 by bnko77
I made this for a 90yr old lady's birthday. It was well received, and loved by all. However, it took me a very long time to make. The recipe was confusing. etc. sugar blend, do not know what that is. Flour,divided. Divided how? I would rate this 5 stars except for this.
Reviewed on Feb. 07, 2012 by sfarrell1007
I substituted sugar for the "sugar blend"...which I assume was "Splenda Sugar Blend". According to the package of the Splenda Sugar blend, if you use sugar, you use twice the amount of sugar as the sugar blend. That's what I did (used 1 1/2 cups of sugar) and it turned out great. I love layered "custardy" cakes like this. Just like my Grandma used to make!
Reviewed on Feb. 07, 2012 by grammadebby
Two times as much sugar as sugar blend.
Reviewed on Feb. 07, 2012 by WARSAWSHIRLEY
HOW MUCH SUGAR TO REPLACE SUGAR BLEND????
Reviewed on Feb. 07, 2012 by L.Theresa
I have made something like this and will try this recipe. I like all the ingredients. Right now I will rated as good and when I make will rate it again.
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