| 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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