Lemon Poppy Bundt Mini-loaves

INGREDIENTS

INSTRUCTIONS

Lemon Poppy Buttermilk Mini-Loaves Perfect for Purim mishloah minot
(gifts), this classic Jewish dessert has two-thirds less fat and
three-quarters less cholesterol than its traditional counterpart. For
the perfect texture, make the cake at least four hours in advance. If
you like a bitter edge to your lemon cakes, add 1/2 teaspoon of lemon
extract, and/or one teaspoon of grated lemon zest.  Also serve on:
Sukkot, Shabbat, Yom ha-Atzma'ut Dairy Makes four 3"x  5" ~inch
mini-loaves or one 12-cup Bundt cake  Preheat the oven to 325° degrees
FahrenheitF, with an oven rack in  the middle of the oven. Spray-grease
and flour four 3"x5" -inch loaf  pans or 1 Bundt pan.. In a small bowl,
make the glaze by mixing  together the powdered sugar, lemon juice and
water. Cover with  plastic wrap and set aside. To make the cake, iIn a
large mixer bowl,  beat the butter or margarine, on medium speed, until
creamy. Add the  brown sugar, and beat for two 2 minutes. In another
bowl, whisk  together the egg and egg whites. On medium speed, beat in
the eggs  into the butter mixture a little at a time. Beat on
medium-high until  the mixture is smooth, thick, and fluffy, about 5
minutes. In another  bowl, sift together the flour, baking soda, baking
powder and salt.  Stir in the poppy seeds. In another bowl, mix
together the  buttermilk, 2 tablespoons lemon juice and pear baby food.
On low, in  three 3 additions, alternately stir in the flour and
buttermilk  mixtures into the batter, mixing only until no flour is
visible.  Divide the batter among the pans. Rap them on the counter to
remove  any large bubbles. Bake for 30 to -40 minutes for loaf pans,
and 35  to -45 minutes for a bundt pan, or until a tester inserted into
the  center of the cake comes out with no moist crumbs attached. Remove
from the oven and set the pans on a cooling rack. Immediately use a
skewer to poke about two 2 dozen holes into each of the cakes (eight  8
dozen in the tube pan), making sure the skewer goes all the way to  the
bottom. Spoon 3 tablespoons of glaze over each mini-loaf (the  whole
thing over a tube pan). Cool completely before removing from  the pans.
Cakes can be wrapped in foil and stored at room temperature  for 4
days, or frozen for up to 3 months (defrost in foil at room
temperature. Individual slices defrost nicely in the microwave).
Variation: Orange juice makes a great substitute for the lemon. The
poppy seeds can be omitted or replaced with finely chopped nuts.
Nutritional notes per serving (1" -inch piece of a small cake or
1/20th of the bundt cake): 151 Calories, 4g Fat (21%), 27g
Carbohydrate, 3g Protein, 167mg Sodium, 1g Fiber, % of RDA 2% Vitamin
A, 2% Vitamin C, 4% Calcium, 7% Iron  Recipe by: Penny Eisenberg-Light
Jewish Hoiday Desserts  Posted to EAT-LF Digest by P2bakes@aol.com on
May 7, 1999, converted  by MM_Buster v2.0l.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”