Poppyseed-almond cake

Yield: 8 servings

Measure Ingredient
1¼ cup Granulated sugar
⅓ cup Canola oil
2 larges Eggs -- at room temperature
2 tablespoons Poppyseeds
¾ teaspoon Almond extract
1½ cup Cake flour
¾ teaspoon Baking powder
¼ teaspoon Salt
½ cup Milk
⅓ cup Sliced almonds
Confectioner's sugar

Preheat oven to 350~. Place rack in middle of oven. Butter and flour an 8½ x 4 ½ x 2 ½-inch loaf pan.

In a large bowl, whisk together granulated sugar, canola oil, eggs, poppyseeds and almond extract until blended. In a medium bowl, sift together flour, baking powder and salt. Dividing the flour mixture into 3 batches, whisk the flour into the egg mixture alternately with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared pan. Sprinkle the almonds evenly over the top. Bake until top is deep brown and a toothpick inserted into center comes out clean, about 1 ¼ hours. Transfer to a rack and let cool in the pan for 10 minutes. Invert onto the rack, turn right-side up and let cool completely. Using a fine-mesh sieve, sift confectioner's sugar evenly over the top just before serving. Makes 1 loaf cake.

From Williams-Sonoma Kitchen Library Typed for you by Marjorie Scofield 6/23/95

Recipe By : From Cakes, Cupcakes, Cheesecakes From: Marjorie Scofield Date: 06-30-95 (23:09) (18) (E)Recipes

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