Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 16 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat oven to 350?F. Grease & flour 2 9"x5" loaf pans Cream butter & sugar. Add eggs one at a time, beating well after each addition. In a separate bowl, mix together all dry ingredients, except raisins and poppyseeds. In a measuring cup mix milk, water & flavoring. There should be just over 1 cup liquid. Add dry mixture and liquids alternately to creamed mixture, beating well after each addition. Add poppyseeds & blend thoroughtly, then add the raisins and stir them in gently by hand (to prevent the flour-coating from coming off which will send all the raisins to the bottom of the cake!) Pour batter into prepared pans and bake appx. 1 hour 10 minutes (till the edges pull away from the sides of the pan, and a skewer stuck in the center comes out clean). This is a very densely textured cake, not like the standard white-cake type of poppyseed cake. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
