Try this Poppyseed Cake #1 recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350F. 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.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 166 | ||
Calories from Fat: 67 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 140mg | 43 % | |
Sodium 123.7mg | 4 % | |
Potassium 96.4mg | 3 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 17.2g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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