Yield: 4 Servings
|2 cups||White sugar|
|1 teaspoon||Baking powder|
|1½ cup||Salted butter -- softened|
|½ cup||Sour cream|
|⅓ cup||Amaretto or almond liqueur|
|⅓ cup||Poppy seeds|
|¼ cup||Confectioners' sugar|
|\N \N||Date: 09/26/96|
Preheat oven to 350. Grease and flour 2 loaf pans. In a large bowl, with an electric mixer, blend flour, sugar, salt and baking powder on low until all ingredients are well mixed. Add butter, sour cream, and 3 eggs. Mix on medium until dry ingredients are moistened and beat on high 2 minutes then scrape bowl. Add remaining 3 eggs, one at a time, alternating with amaretto. Beat well after each addition. Blend in poppy seeds on low speed. Pour batter into prepared pan and bake 50-60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes and invert cake onto a rack to cool. When cake has cooled completely, lightly dust top with confectioners' sugar.
Recipe By : DESSERT SHOW#DS3040