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C.H. Spurgeon

Almond-Poppy Cake

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains 1 Servings

INGREDIENTS

3 c Flour
2 c White sugar
1/2 ts Salt
1 ts Baking powder
1 1/2 c Salted butter; softened
1/2 c Sour cream
2 lg Eggs
1/3 c Amaretto or almond liqueur
1/3 c Poppy seeds
Topping:
1/4 c Confectioners' sugar

INSTRUCTIONS

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>

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”

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