Almond-poppy cake
4 Servings
Ingredients
| Quantity | 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 |
| Topping: | ||
| ¼ | cup | Confectioners' sugar |
| Date: 09/26/96 | ||
Directions
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