LOWFAT - Poppy Seed Cake

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Poppy-Seed Cake

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<RcpE name= " Poppy-Seed Cake " author= " Cooking Light, June 2000 " >

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<![CDATA[

* Exported from MasterCook *

 

Poppy-Seed Cake

 

Recipe By :Cooking Light, June 2000

Serving Size : 16 Preparation Time :0:00

Categories : Desserts/Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CAKE

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 1/2 cups granulated sugar

3/4 cup (6 ounces) block-style fat-free cream chee

1/2 cup butter or stick margarine -- softened

3 large eggs

1/4 cup poppy seeds

1 tablespoon grated lemon rind

1 1/2 teaspoons vanilla extract

Cooking spray

FROSTING

1/4 cup (2 ounces) block-style fat-free ream chees -- chilled

2 tablespoons butter or stick margarine -- chilled

1 teaspoon grated lemon rind

1 1/2 cups powdered sugar

 

1. Preheat oven to 325°.

 

2. To prepare the cake, lightly spoon the into dry measuring cups, and level

with a knife. Combine the flour, baking powder, and salt in a bowl, stirring

well with a whisk. Beat 1 ½ cups granulated sugar, 3/4 cup cream cheese, and 1/2

cup softened butter at medium speed of a mixer until well-blended. Add the eggs,

1 at a time, beating the mixture well after each addition. Add the flour

mixture, and beat at low speed just until blended. Stir in the poppy seeds, 1

tablespoon lemon rind, and vanilla.

 

3. Spoon batter into a 9-inch tube pan coated with cooking spray. Bake at

325°for 40 minutes or until a wooden pick inserted near the center comes out

clean. Cool in pan 10 minutes on a wire rack; remove cake from pan. Cool

completely on wire rack.

 

4. To prepare the frosting, beat 1/4 cup cream cheese, 2 tablespoons butter, and

1 teaspoon lemon rind until mixture is light and fluffy. Gradually add the

powdered sugar, beating just until blended (do not overbeat). Spread frosting

over top of cake. Yield: 16 servings (serving size 1 slice).

 

NOTE: The cake can be made using a 10-inch tube pan; bake at 325° for 30 minutes

or until a wooden pick inserted near the center of cake comes out clean. You can

also bake the cake in a 9 x 5-inch loaf pan; bake at 325° for 1 hour or until a

wooden pick inserted near the center comes out clean.

 

CALORIES 278(30% from fat); FAT 9.4g (sat 4.9g, mono 2.6g, poly 1.2g); PROTEIN

5.3g; CARB 43.5g; FIBER 0.6g; CHOL 63mg; IRON 1.2mg; SODIUM 236mg; CALC 107mg

 

Source:

" Maureen Callahan "

Copyright:

" 2000 Southern Living, Inc "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 199 Calories (kcal); 2g Total Fat; (8% calories from fat); 3g

Protein; 43g Carbohydrate; 35mg Cholesterol; 74mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2

Other Carbohydrates

 

NOTES : Scanned and formatted using MC Tagit by KES.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 16 " />

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<CatS>

<CatT>

Desserts/Cakes

</CatT>

</CatS>

<IngR name= " CAKE " ></IngR>

<IngR name= " all-purpose flour " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " baking powder " unit= " teaspoons " qty= " 1 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " granulated sugar " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " (6 ounces) block-style fat-free cream cheese " unit= " cup "

qty= " 3/4 " ></IngR>

<IngR name= " butter or stick margarine " unit= " cup " qty= " 1/2 " >

<IPrp>

softened

</IPrp>

</IngR>

<IngR name= " eggs " unit= " large " qty= " 3 " ></IngR>

<IngR name= " poppy seeds " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " grated lemon rind " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " vanilla extract " unit= " teaspoons " qty= " 1 1/2 " ></IngR>

<IngR name= " Cooking spray " ></IngR>

<IngR name= " FROSTING " ></IngR>

<IngR name= " (2 ounces) block-style fat-free ream cheese " unit= " cup " qty= " 1/4 " >

<IPrp>

chilled

</IPrp>

</IngR>

<IngR name= " butter or stick margarine " unit= " tablespoons " qty= " 2 " >

<IPrp>

chilled

</IPrp>

</IngR>

<IngR name= " grated lemon rind " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " powdered sugar " unit= " cups " qty= " 1 1/2 " ></IngR>

<DirS>

<DirT>

1. Preheat oven to 325°.

</DirT>

<DirT>

2. To prepare the cake, lightly spoon the into dry measuring cups, and level

with a knife. Combine the flour, baking powder, and salt in a bowl, stirring

well with a whisk. Beat 1 ½ cups granulated sugar, 3/4 cup cream cheese, and 1/2

cup softened butter at medium speed of a mixer until well-blended. Add the eggs,

1 at a time, beating the mixture well after each addition. Add the flour

mixture, and beat at low speed just until blended. Stir in the poppy seeds, 1

tablespoon lemon rind, and vanilla.

</DirT>

<DirT>

3. Spoon batter into a 9-inch tube pan coated with cooking spray. Bake at

325°for 40 minutes or until a wooden pick inserted near the center comes out

clean. Cool in pan 10 minutes on a wire rack; remove cake from pan. Cool

completely on wire rack.

</DirT>

<DirT>

4. To prepare the frosting, beat 1/4 cup cream cheese, 2 tablespoons butter, and

1 teaspoon lemon rind until mixture is light and fluffy. Gradually add the

powdered sugar, beating just until blended (do not overbeat). Spread frosting

over top of cake. Yield: 16 servings (serving size 1 slice).

</DirT>

<DirT>

NOTE: The cake can be made using a 10-inch tube pan; bake at 325° for 30 minutes

or until a wooden pick inserted near the center of cake comes out clean. You can

also bake the cake in a 9 x 5-inch loaf pan; bake at 325° for 1 hour or until a

wooden pick inserted near the center comes out clean.

</DirT>

<DirT>

CALORIES 278(30% from fat); FAT 9.4g (sat 4.9g, mono 2.6g, poly 1.2g); PROTEIN

5.3g; CARB 43.5g; FIBER 0.6g; CHOL 63mg; IRON 1.2mg; SODIUM 236mg; CALC 107mg

</DirT>

</DirS>

<Srce>

Maureen Callahan

</Srce>

<CpyR>

2000 Southern Living, Inc

</CpyR>

<Note>

Scanned and formatted using MC Tagit by KES.

</Note>

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