Poppy Seed Cake

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Poppy Seed Cake </Nam></Summ>

<RcpE name= " Poppy Seed Cake " author= " Ginny Callan " >

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* Exported from MasterCook *

 

Poppy Seed Cake

Recipe By :Ginny Callan

Serving Size : 0 Preparation Time :0:00

Categories : cakes

 

Amount Measure Ingredient -- Preparation Method

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

1 cup poppy seeds

2 cups milk

2 eggs

1 teaspoon vanilla extract

1 cup honey

1/2 cup butter -- melted

1 1/2 cups whole wheat pastry flour

1 1/2 cups unbleached white flour

1/2 teaspoon salt

4 teaspoons baking powder

Cream Cheese Icing (below)

 

Preheat oven to 350°F. In a saucepan, heat the poppy seeds and milk, Bring

to a boil, then remove from heat. Let stand for 20 minutes. Beat together

the eggs, vanilla, honey, butter, and remaining 2/3 cup milk. In a separate

bowl, mix together the flours, salt, and baking powder. Combine the cooled

poppy seed mixture with the other liquids. Add to dry ingredients. Stir

just until moist. Pour into a buttered 10-inch springform pan. Bake for 35

to 40 minutes.

Allow to cool in pan, then run a knife around the edges and remove the

sides. After cake cools, cut it in half horizontally to make 2 layers.

Spread Cream Cheese Icing between layers and on top of cake. Makes 10 servings.

 

Cream Cheese Icing

1-1/2 cups cream cheese, softened

1/2 teaspoon vanilla extract

6 tablespoons maple syrup or 4 tablespoons honey

Combine all ingredients in a bowl. Mix until smooth with an electric mixer.

Makes about 1-3/4 cups icing.

 

 

Source:

" Horn of the Moon "

 

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Per Serving (excluding unknown items): 3048 Calories; 180g Fat (50.5%

calories from fat); 54g Protein; 342g Carbohydrate; 15g Dietary Fiber;

689mg Cholesterol; 4346mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat;

2 Non-Fat Milk; 33 Fat; 19 Other Carbohydrates.

 

 

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

 

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cakes

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

<IngR name= " milk " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " eggs " qty= " 2 " ></IngR>

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

<IngR name= " honey " unit= " cup " qty= " 1 " ></IngR>

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

<IPrp>

melted

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<IngR name= " whole wheat pastry flour " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " unbleached white flour " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " baking powder " unit= " teaspoons " qty= " 4 " ></IngR>

<IngR name= " Cream Cheese Icing (below) " ></IngR>

<DirS>

<DirT>

Preheat oven to 350°F. In a saucepan, heat the poppy seeds and milk, Bring

to a boil, then remove from heat. Let stand for 20 minutes. Beat together

the eggs, vanilla, honey, butter, and remaining 2/3 cup milk. In a separate

bowl, mix together the flours, salt, and baking powder. Combine the cooled

poppy seed mixture with the other liquids. Add to dry ingredients. Stir

just until moist. Pour into a buttered 10-inch springform pan. Bake for 35

to 40 minutes. & #013; & #010;Allow to cool in pan, then run a knife around the

edges and remove the sides. After cake cools, cut it in half horizontally

to make 2 layers. Spread Cream Cheese Icing between layers and on top of

cake. Makes 10 servings. & #013; & #010; & #013; & #010; & #013; & #010;Cream Cheese

Icing & #013; & #010; & #013; & #010; 1-1/2 cups cream cheese,

softened & #013; & #010;1/2 teaspoon vanilla extract & #013; & #010;6 tablespoons

maple syrup or 4 tablespoons honey & #013; & #010;Combine all ingredients in a

bowl. Mix until smooth with an electric mixer. Makes about 1-3/4 cups

icing. & #013; & #010; & #013; & #010; & #013; & #010;

</DirT>

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<Srce>

Horn of the Moon

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