Almond-poppy cake

Yield: 4 Servings

Measure Ingredient
3 cups Flour
2 cups White sugar
½ teaspoon Salt
1 teaspoon Baking powder
1½ cup Salted butter -- softened
½ cup Sour cream
2 larges Eggs
⅓ cup Amaretto or almond liqueur
⅓ cup Poppy seeds
\N \N Topping:
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

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