Colonial Seed Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: , (1 jar) poppy seeds
3/4 cup: Milk,
3/4 cup: Soft butter, 1 1/2 sticks
3: Eggs,
1 1/4 cup: Sugar,
1 tsp: Vanilla,
2 tsp: Baking powder,
2 cup: Sifted all-purpose flour,
10 X: sugar,
Directions:
1>. Combine poppy seeds and milk in a large bowl. Let stand at room
temperature 3 to 4 hours. Let eggs and butter warm to room
temperature for easy mixing. (Butter should be VERY soft) Grease and
flour an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 3500F. 2>.
Add butter, eggs, sugar, vanilla, baking powder and flour to poppy
seeds and milk. Beat at medium speed with electric mixer for 1
minute, scraping side of bowl. Pour into prepared pan. 3>. Bake in
3500F oven for 1 hour and 15 minutes or until center springs back
when lightly pressed with a fingertip. Cool in pan on a wire rack for
5 minutes. Loosen around edges; turn over to cool. Sprinkle with 10X
(confectioners) sugar. Serve plain or with whipped cream.
Source from luhu.jp
temperature 3 to 4 hours. Let eggs and butter warm to room
temperature for easy mixing. (Butter should be VERY soft) Grease and
flour an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 3500F. 2>.
Add butter, eggs, sugar, vanilla, baking powder and flour to poppy
seeds and milk. Beat at medium speed with electric mixer for 1
minute, scraping side of bowl. Pour into prepared pan. 3>. Bake in
3500F oven for 1 hour and 15 minutes or until center springs back
when lightly pressed with a fingertip. Cool in pan on a wire rack for
5 minutes. Loosen around edges; turn over to cool. Sprinkle with 10X
(confectioners) sugar. Serve plain or with whipped cream.
Source from luhu.jp