This is a great basic poppy seed cake, attractive to look at. I like to fill and top it with almond custard.
I'm 47 years old and this has been my favorite choice for my birthday cake for 40 yrs. My mom made this for me for year and now I make my own because she's not close. I don't mind because I love it. I read a few of the reviews and those that didn't make it with the almond custard filling is really missing the best part of the whole experience. It is a must! You can't substitute it with vanilla. What I have done in the past(just last week because it was my birthday) I used buttermilk (in the cake)instead of the dry milk and water, I used 1 cup, I have also used 3/4 c. milk. I wouldn't mess with the Almond Custard Filling recipe, because I have tried to increase the filling and it didn't thicken enough. Just thinking about it makes me want for more!! - 25 Oct 2005 (Review from Allrecipes USA and Canada)
I thought this was a very easy cake to make. Moist, delicious. I have been asked repeatedly for this recipe. Thank you thank you thank you - 24 Sep 2002 (Review from Allrecipes USA and Canada)
good use of poppy seed family enjoyed it i used lemmon pudding and it was agreat taste - 19 Sep 2008 (Review from Allrecipes USA and Canada)