Title: Colonial Seed Cake
Categories: Cake Dessert
Yield: 1 Servings
| 2 | oz | (1 jar) poppy seeds |
| 3/4 | c | Milk |
| 3/4 | c | Soft butter (1 1/2 sticks) |
| 3 | | Eggs |
| 1 1/4 | c | Sugar |
| 1 | ts | Vanilla |
| 2 | ts | Baking powder |
| 2 | c | Sifted all-purpose flour |
| | | 10X sugar |
1>. Combine poppy seeds and milk in a large bowl. Let stand at room
temperature 3 to 4 hours. Let eggs and butter warm to room temperature for
easy mixing. (Butter should be VERY soft) Grease and flour an 8 1/2 x 4 1/2
x 2 1/2-inch pan. Preheat oven to 3500F. 2>. Add butter, eggs, sugar,
vanilla, baking powder and flour to poppy seeds and milk. Beat at medium
speed with electric mixer for 1 minute, scraping side of bowl. Pour into
prepared pan. 3>. Bake in 3500F oven for 1 hour and 15 minutes or until
center springs back when lightly pressed with a fingertip. Cool in pan on a
wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle
with 10X (confectioner's) sugar. Serve plain or with whipped cream.