Recipe: Poppyseed Cake
Fail your next drug test with this wonderfully dense, moist cake. When baked as cupcakes, real vanilla buttercream is my first choice for frosting.
Poppy Seed Pound Cake
1 1/2 c. cake flour
1 1/2 tsp. baking powder
3 large eggs
1 1/2 c. granulated sugar
2 tsp. vanilla extract
9 oz. poppy seeds, ground in a spice grinder (about 2 cups whole.)
1 c. milk
1 1/2 sticks (3/4 c.) unsalted butter, melted and cooled
1/4 c. vegetable oil
1/2 c. fresh bread crumbs
Into a bowl sift the flour and the baking powder. In another bowl beat the eggs, sugar, and vanilla extract until the mixture is thick and pale and stir in the poppy seeds. Stir in the flour mixture alternately with the milk and stir in the butter combined with the oil, a little at a time.
Sprinkle a buttered 3-quart tube pan or 2 standard loaf pans* with the crumbs, pour in the batter, and bake the cake in a preheated 350 degree oven for 50-60 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 10 minutes, turn it out onto the rack, and let it cool completely.
*will also make 12 jumbo muffins, 24 regular muffins or 2-8 inch cake layers