| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
c |
Sugar -or- |
| 3/4 |
c |
Honey -or- |
| 3/4 |
c |
Maple syrup |
| 2 |
|
Eggs |
| 2 |
c |
Flour |
| 2 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Water |
| 1/3 |
c |
Poppyseed |
| 2 |
tb |
Rose or orange flower water or- |
| 1/2 |
ts |
Almond extract |
| 1/2 |
c |
Golden raisins; dredged in flour (optional) |
INSTRUCTIONS
Heat oven to 350°F. Grease & flour 2 9"x5" loaf pans Cream butter & sugar.
Add eggs one at a time, beating well after each addition. In a separate
bowl, mix together all dry ingredients, except raisins and poppyseeds. In a
measuring cup mix milk, water & flavoring. There should be just over 1 cup
liquid. Add dry mixture and liquids alternately to creamed mixture,
beating well after each addition. Add poppyseeds & blend thoroughtly, then
add the raisins and stir them in gently by hand (to prevent the
flour-coating from coming off which will send all the raisins to the bottom
of the cake!) Pour batter into prepared pans and bake appx. 1 hour 10
minutes (till the edges pull away from the sides of the pan, and a skewer
stuck in the center comes out clean). This is a very densely textured cake,
not like the standard white-cake type of poppyseed cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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