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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...
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