Poppyseed cake #1
16 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | Butter |
1 | cup | Sugar -or- |
¾ | cup | Honey -or- |
¾ | cup | Maple syrup |
2 | 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) |
Directions
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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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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