astray recipes: Poppyseed cake #1

Categories: Cake
Yield: 16 Servings

Measure	Ingredient
¼ cup	Butter
1 cup	Sugar -or-
¾ cup	Honey -or-
¾ cup	Maple syrup
2	Eggs
2 cups	Flour
2½ teaspoon	Baking powder
¼ teaspoon	Cinnamon
¼ teaspoon	Salt
½ teaspoon	Nutmeg
½ cup	Milk
½ cup	Water
⅓ cup	Poppyseed
2 tablespoons	Rose or orange flower water or-
½ teaspoon	Almond extract
½ cup	Golden raisins; dredged in flour (optional)

Heat oven to 350øF. Grease & flour 2 9"x5" loaf pans Cream butter & sugar.

Add eggs one at a time, beating well after each addition. In a separate bowl, mix together all dry ingredients, except raisins and poppyseeds. In a measuring cup mix milk, water & flavoring. There should be just over 1 cup liquid. Add dry mixture and liquids alternately to creamed mixture, beating well after each addition. Add poppyseeds & blend thoroughtly, then add the raisins and stir them in gently by hand (to prevent the flour-coating from coming off which will send all the raisins to the bottom of the cake!) Pour batter into prepared pans and bake appx. 1 hour 10 minutes (till the edges pull away from the sides of the pan, and a skewer stuck in the center comes out clean). This is a very densely textured cake, not like the standard white-cake type of poppyseed cake.

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poppyseed cake #1