| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 2 | oz | (1 jar) poppy seeds |
| 3/4 | c | Milk |
| 3/4 | c | Soft butter (1 1/2 sticks) |
| 3 | Eggs | |
| 1 1/4 | c | Sugar |
| 1 | ts | Vanilla |
| 2 | ts | Baking powder |
| 2 | c | Sifted all-purpose flour |
| 10X sugar |
INSTRUCTIONS
From: "Wendy Lockman" <wlockman@ra1.randomc.com> Date: Fri, 17 May 1996 20:08:45 +0000 1>. Combine poppy seeds and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let eggs and butter warm to room temperature for easy mixing. (Butter should be VERY soft) Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 3500F. 2>. Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl. Pour into prepared pan. 3>. Bake in 3500F oven for 1 hour and 15 minutes or until center springs back when lightly pressed with a fingertip. Cool in pan on a wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle with 10X (confectioner's) sugar. Serve plain or with whipped cream. Posted to Master Cook Recipes List, Digest #90
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