Try this Poppy Seed Cake recipe, or contribute your own.
Suggest a better descriptionBarely boil milk and poppy seeds over moderate high flame. Cool 1 hour. Preheat oven to 400 degrees. Cream margarine and sugar. Add egg yolks singly. Add poppys seeds and milk. Add vanilla. Mix dry ingredients and add to the rest. Beat egg whites until stiff but not dry. Fold in. Grease two loaf or 4 baby loaf pans (6" x 3 1/2" x 2") and flour. Bake in center of oven 45 to 50 minutes. Cool in pan 10 minutes, then on rack. Dust with confectioner sugar. Posted to JEWISH-FOOD digest Volume 98 #016 by "Riva Bickel"
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Serving Size: 1 Serving (1741g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7880 | ||
Calories from Fat: 3282 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 364.6g | 486 % | |
Saturated Fat 68.5g | 343 % | |
Monounsaturated Fat 174.5g | ||
Polyunsanturated Fat 110.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5140.6mg | 177 % | |
Potassium 470.7mg | 12 % | |
Total Carbohydrate 1151.7g | 339 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 1142.8g | ||
Protein 32.1g | 46 % | |
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: 7880
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