A light, delicate cake

I got this recipe from my mom. I'm not sure where she got it.


(1 bundt cake)


  1. Soak poppyseed in the buttermilk for 15 minutes.
  2. Cream together butter and sugar. Add yolks to creamed mixture. Add almond extract or vanilla.
  3. Add dry ingredients alternately with buttermilk mixture, a little at a time.
  4. Beat egg whites very stiff as for angel food. Fold egg whites into mixture.
  5. Pour half of this batter mixture into well-greased Bundt pan.
  6. Sprinkle with a mixture of 1/4 cup brown sugar and 1 tsp cinnamon.
  7. Pour in remaining batter.
  8. Bake at for 1 hour.
  9. Cool and invert onto serving dish, then remove Bundt pan.


When folding in egg whites, be gentle. Lift and turn the batter instead of using a stirring motion. Don't worry if a little bit of egg white remains unmixed; the egg whites will collapse if you mix it too much.

I have tried both vanilla and almond extracts with this recipe, and prefer the former.


Difficulty: easy to moderate (folding the beaten eggwhites into the batter takes some skill).
Time: 30 minutes preparation, 1 hour cooking, 1 hour cooling.
Precision: Measure carefully.


Jeff Lichtman at rtech (Relational Technology, Inc.) 
"Saints should always be judged guilty until they are proved innocent..." 
{amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff 
Recipe last modified: 1 Jan 86

Original header

From: jeff@rtech (Jeff Lichtman)
Newsgroups: mod.recipes
Subject: RECIPE: Poppyseed Bundt Cake
Date: 10 Jan 86 03:45:22 GMT
Organization: Relational Technology Inc., Alameda, CA
Approved: reid@glacier.ARPA

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