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Poppy Seed Cake
Ingredients:
3/4 c. butter, softened
1 c. sugar
4 eggs, separated, at room temperature
2 c. cake flour
2 tsp. baking powder
1 c. milk
1 tsp. vanilla
3/4 c. poppy seed
3/4 c. butter, softened
1 c. sugar
4 eggs, separated, at room temperature
2 c. cake flour
2 tsp. baking powder
1 c. milk
1 tsp. vanilla
3/4 c. poppy seed
Directions:
Grease a 9" tube cake pan. With an electric mixer or a wooden spoon, beat butter in a large bowl until light and creamy. Add sugar, a little at a time, beating well after each addition. Add yolks, 1 at a time; beat until mixture is well-blended. Sift together flour and baking powder. Stir vanilla into milk. Alternately beat in 1/3 flour mixture and 1/3 of milk until blended.
Fold in poppy seed. Preheat the oven to 350. Beat the egg whites until stiff but not dry.
Fold about 1/2 cup of the batter into the whites, and then fold the whites back into the batter. Turn batter into pan. Bake 55-60 minutes or until cake tests done. Remove to a wire rack. Cool in pan 10 minutes. Turn the cake out onto wire rack; cool completely before slicing.
Grease a 9" tube cake pan. With an electric mixer or a wooden spoon, beat butter in a large bowl until light and creamy. Add sugar, a little at a time, beating well after each addition. Add yolks, 1 at a time; beat until mixture is well-blended. Sift together flour and baking powder. Stir vanilla into milk. Alternately beat in 1/3 flour mixture and 1/3 of milk until blended.
Fold in poppy seed. Preheat the oven to 350. Beat the egg whites until stiff but not dry.
Fold about 1/2 cup of the batter into the whites, and then fold the whites back into the batter. Turn batter into pan. Bake 55-60 minutes or until cake tests done. Remove to a wire rack. Cool in pan 10 minutes. Turn the cake out onto wire rack; cool completely before slicing.
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