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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