Yield: 16 Servings
|1 cup||Sugar -or-|
|¾ cup||Honey -or-|
|¾ cup||Maple syrup|
|2½ teaspoon||Baking powder|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .