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Lemon Poppyseed Cake With Fruit Compote

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CATEGORY CUISINE TAG YIELD
Fruits, Grains, Dairy, Eggs Cooking liv, Import 1 Servings

INGREDIENTS

Fruit compote, recipe
follows
1 1/4 c All-purpose flour
2/3 c Sugar
1/2 c Cornstarch
1 T Poppyseeds
2 1/4 t Baking powder
1 t Salt
2 T Butter
1 c Skim milk
2 t Freshly grated lemon zest
1 1/2 t Vanilla
1 Egg

INSTRUCTIONS

Have ready fruit compote.  Preheat oven to 350 degrees F and grease and
flour an 8- by 2-inch  cake pan, knocking out excess flour.  In a bowl
whisk together flour, sugar, cornstarch, poppyseeds, baking  powder,
and salt and with fingers blend in butter until incorporated.  In a
large measuring cup lightly beat together milk, zest, vanilla,  and
egg.  Stir milk mixture into flour mixture until just blended and pour
batter into pan. Bake cake 35 minutes, or until a tester comes out
clean. Remove cake from pan and cool on a rack.  Serve wedges of cake
topped with fruit compote.  Yield: 8 servings  Recipe by: Cooking Live
Show #CL8938  Posted to MC-Recipe Digest V1 #781 by "Angele and Jon
Freeman"  <jfreeman@netusa1.net> on Sep 15, 1997

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