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Poppyseed Bundt Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

Ingredients:
1  C  Butter (or margarine)
2  ounces  Poppy seeds
1 1/2  C  Sugar
1/4    cup)
2 1/2  C  Flour (sift
1  teaspoon  Almond extract, before measuring)
1  teaspoon  Baking soda
4    Eggs (separated)
2  teaspoons  Baking powder
1/4  C  Brown sugar
1  C  Buttermilk
1  teaspoon  Cinnamon

Directions:
Soak poppyseed in the buttermilk for 15 minutes. Cream together butter and sugar. Add yolks to creamed mixture. Add almond extract or vanilla. Add dry ingredients alternately with buttermilk mixture, a little at a time. Beat egg whites very stiff as for angel food. Fold egg whites into mixture. Pour half of this batter mixture into well-greased Bundt pan. Sprinkle with a mixture of about 1/4 cup brown sugar and about 1 t cinnamon. Pour in remaining batter. Bake at 350 degrees F. for 1 hour. Cool and invert onto serving dish, then remove Bundt pan. NOTES: * A light, delicate cake -- I got this recipe from my mom. I'm not sure where she got it. * When folding in egg whites, be gentle. Lift and turn the batter instead of using a stirring motion. Don't worry if a little bit of egg white remains unmixed; the egg whites will collapse if you mix it too much. * I have tried both vanilla and almond extracts with this recipe, and prefer the former. : Difficulty: easy to moderate (folding the beaten egg whites into the batter takes some skill). : Time: 30 minutes preparation, 1 hour cooking, 1 hour cooling. : Precision: Measure carefully. : Jeff Lichtman at rtech (Relational Technology, Inc.) : Saints should always be judged guilty until they are proved innocent... : {amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff : Copyright (C) 1986 USENET Community Trust


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