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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