POPPYSEED BUNDT CAKE
A light, delicate cake
I got this recipe from my mom. I'm not sure where she got it.
Ingredients
(1 bundt cake)
- 1 cup butter or margarine
- 1 1/2 cups sugar
- 2 1/2 cups flour
(sift before measuring)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup buttermilk
- 2 oz poppy seeds
(about 1/4 cup)
- 1 tsp almond extract
(or vanilla extract)
- 4 eggs
(separated)
- 1/4 cup brown sugar
- 1 tsp cinnamon
Procedure
-
Soak poppyseed in the buttermilk for 15 minutes.
-
Cream together butter and sugar.
Add yolks to creamed mixture.
Add almond extract or vanilla.
-
Add dry ingredients alternately with buttermilk mixture,
a little at a time.
-
Beat egg whites very stiff as for angel food.
Fold egg whites into mixture.
-
Pour half of this batter mixture into well-greased Bundt pan.
-
Sprinkle with a mixture of
1/4 cup
brown sugar and
1 tsp
cinnamon.
-
Pour in remaining batter.
-
Bake at
for 1 hour.
-
Cool and invert onto serving dish, then remove Bundt pan.
Notes
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.
Rating
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.
Contributor
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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