jeff@rtech (Jeff Lichtman) (01/10/86)
.RH MOD.RECIPES-SOURCE POPPYCAKE B "1 Jan 86"
.RZ "POPPYSEED BUNDT CAKE" "A light, delicate cake"
I got this recipe from my mom. I'm not sure where she got it.
.IH "1 bundt cake"
.IG "1 cup" "butter or margarine"
.IG "1 1/2 cups" "sugar"
.IG "2 1/2 cups" "flour"
(sift before measuring)
.IG "1 tsp." "baking soda"
.IG "2 tsp." "baking powder"
.IG "1 cup" "buttermilk"
.IG "2 oz." "poppy seeds"
(about 1/4 cup)
.IG "1 tsp." "almond extract"
(or vanilla extract)
.IG "4" "eggs"
(separated)
.IG "1/4 cup" "brown sugar"
.IG "1 tsp." "cinnamon"
.PH
.SK 1
Soak poppyseed in cup of buttermilk for 15 minutes.
.SK 2
Cream together butter and sugar.
Add yolks to creamed mixture.
Add almond extract or vanilla.
.SK 3
Add dry ingredients alternately with buttermilk mixture,
a little at a time.
.SK 4
Beat egg whites very stiff as for angel food.
Fold egg whites into mixture.
.SK 5
Pour half of mixture into well-greased Bundt pan.
.SK 6
Sprinkle with mixture of 1/4 cup brown sugar and 1 tsp. cinnamon.
.SK 7
Pour in remaining batter.
.SK 8
Bake at 350 degrees F for 1 hour.
.SK 9
Cool and invert onto serving dish, then remove Bundt pan.
.NX
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.
.PP
I have tried both vanilla and almond extracts with this recipe,
and prefer the former.
.SH RATING
.I Difficulty:
easy to moderate (folding the beaten eggwhites into the batter takes some
skill).
.I Time:
30 minutes preparation, 1 hour cooking, 1 hour cooling.
.I Precision:
Measure carefully.
.WR
Jeff Lichtman at rtech (Relational Technology, Inc.)
"Saints should always be judged guilty until they are proved innocent..."
{amdahl, sun}!rtech!jeff
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