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Colonial Poppyseed Cake

October 18, 2012

Momm found this recipe in her archives from her mother. It’s tasty sweet and freezes well. Not sure why it is “colonial” but I like it anyways. If you decide to make it, note that you will need about 3 hours of lead time to soak the poppyseeds.

You will need:

  • 1 jar poppy seeds (2 oz, about 1/2c)
  • 3/4 c milk
  • 3/4 c butter, softened (1 1/2 sticks)
  • 3 eggs, lightly beaten
  • 1 1/4 c packed brown sugar
  • 1 t vanilla
  • 2 t baking powder
  • 1 c whole wheat flour
  • 1 c all-purpose flour

Then you will…

  1. Combine poppy seeds and milk in a large bowl. Let stand at room temperature for 3 hours. Let butter and eggs warm to room temperature for easy mixing.
  2. Grease and flour an 8 1/2″ bread pan.
  3. Preheat oven to 350 degrees.
  4. In a medium mixing bowl, cream together the butter and sugar.
  5. Add eggs, vanilla, baking powder, and flour, as well as the poppy seeds and milk.
  6. Mix well. Pour into prepared pan.
  7. Bake for 1 hr 15 min or until center springs back when lightly pressed with fingertip.
  8. Cool in pan on wire rack 10 minutes. Loosen around edges and turn out to cool the rest of the way.
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