Poppy Seed Cake

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 7 Jul 93 9:38:13 CDT

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 tsp. Baking Powder
1/4 tsp. Cinnamon
1/4 tsp. Salt
1/2 tsp. Nutmeg
1/2 C. Milk
1/2 C. Water
1/3 C. Poppyseed
2 T. Rose or Orange Flower Water (or 1/2 tsp. Almond Extract)
1/2 C. Golden Raisins, dredged in flour (Opt.)

Heat oven to 350o 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.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.