From: firstname.lastname@example.org (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.