Almond-poppy Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 3 | c | Flour |
| 2 | c | White sugar |
| 1/2 | t | Salt |
| 1 | t | Baking powder |
| 1 1/2 | c | Salted butter, softened |
| 1/2 | c | Sour cream |
| 2 | Eggs | |
| 1/3 | c | Amaretto or almond liqueur |
| 1/3 | c | Poppy seeds |
| 1 | c Confectioners' sugar |
INSTRUCTIONS
Topping Preheat oven to 350. Grease and flour 2 loaf pans. In a large bowl, with an electric mixer, blend flour, sugar, salt and baking powder on low until all ingredients are well mixed. Add butter, sour cream, and 3 eggs. Mix on medium until dry ingredients are moistened and beat on high 2 minutes then scrape bowl. Add remaining 3 eggs, one at a time, alternating with amaretto. Beat well after each addition. Blend in poppy seeds on low speed. Pour batter into prepared pan and bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes and invert cake onto a rack to cool. When cake has cooled completely, lightly dust top with confectioners' sugar. Recipe By : DESSERT SHOW#DS3040 Posted to EAT-L Digest 27 Sep 96 Date: Fri, 27 Sep 1996 19:39:23 -0500 From: Jackie Bordelon <jbord@PREMIER.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 4272
Calories From Fat: 2792
Total Fat: 317.1g
Cholesterol: 727.6mg
Sodium: 1992.2mg
Potassium: 999.5mg
Carbohydrates: 300.2g
Fiber: 14.8g
Sugar: 5.4g
Protein: 61g