Colonial seed cake

Yield: 1 servings

Measure Ingredient
2 ounces (1 jar) poppy seeds
¾ cup Milk
¾ cup Soft butter (1 1/2 sticks)
3 \N Eggs
1¼ cup Sugar
1 teaspoon Vanilla
2 teaspoons Baking powder
2 cups Sifted all-purpose flour
\N \N 10X sugar

1>. Combine poppy seeds and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let eggs and butter warm to room temperature for easy mixing. (Butter should be VERY soft) Grease and flour an 8½ x 4 ½ x 2 ½-inch pan. Preheat oven to 3500F. 2>.

Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl. Pour into prepared pan. 3>. Bake in 3500F oven for 1 hour and 15 minutes or until center springs back when lightly pressed with a fingertip. Cool in pan on a wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle with 10X (confectioner's) sugar. Serve plain or with whipped cream.

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