Poppyseed cake #1

Yield: 16 Servings

Measure Ingredient
¼ cup Butter
1 cup Sugar -or-
¾ cup Honey -or-
¾ cup Maple syrup
2 \N Eggs
2 cups Flour
2½ teaspoon Baking powder
¼ teaspoon Cinnamon
¼ teaspoon Salt
½ teaspoon Nutmeg
½ cup Milk
½ cup Water
⅓ cup Poppyseed
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.



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