Poppyseed-Almond Cake

Old 07-21-02, 02:41 PM
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Poppyseed-Almond Cake

Sometimes I have added lemon extract instead of almond!

Abbreviation: tsp = teaspoon

1/4 Cup Butter
1 Cup Sugar (or 3/4 Cup honey, or 3/4 Cup maple syrup)

2 Eggs
2 Cups Flour
2-1/2 tsp. Baking Powder

1/4 tsp. Cinnamon
1/4 tsp. Salt

1/2 tsp. Nutmeg
1/2 Cup Milk
1/2 Cup Water

1/3 Cup Poppyseeds
(I usually add 1/2 cup!)

1/2 tsp. Almond Extract

optional but good!:
1/2 Cup Golden Raisins, dredged in flour

Heat oven to 350F. 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 thoroughly, 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/knife/toothpick stuck in the center comes out clean).

This is a very densely textured cake, not like the standard white-cake type of poppyseed cake.

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