Quick Poppyseed Cake
Ingredients:
2 oz poppy seeds (1/2 Cup)
3/4 cup milk
3/4 cup soft butter
3 eggs
1 1/4 cups sugar
1 teasp vanilla
2 teasp baking powder
2 cups sifted all purpose flour
10 x sugar (Confectioners)
Directions:
Combine poppyseeds and milk in a large bowl. Let stand at room temperature 3-4 hours. Let butter and eggs 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.
Add butter, eggs, sugar, vanilla, baking powder, and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 min, scraping side of bowl with plastic spatula. Pour into prepared pan.
Bake in a moderate oven (350) for 1 hour and 15 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack 5 min. Loosen around edges; turn out to cool. Sprinkle with 10x sugar. Serve plain or with whipped cream, if you wish.
Combine poppyseeds and milk in a large bowl. Let stand at room temperature 3-4 hours. Let butter and eggs 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.
Add butter, eggs, sugar, vanilla, baking powder, and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 min, scraping side of bowl with plastic spatula. Pour into prepared pan.
Bake in a moderate oven (350) for 1 hour and 15 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack 5 min. Loosen around edges; turn out to cool. Sprinkle with 10x sugar. Serve plain or with whipped cream, if you wish.