Ukrainian Poppyseed Cake

30
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In

Recipe: #34562

March 21, 2020



"This marvelous cake is a modified version of a recipe from the Moosewood Cookbook by Mollie Katzen. The loaves can be sliced and frozen for later use."

Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (54.6 g)
  • Calories 144.7
  • Total Fat - 8.9 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 107.6 mg
  • Sodium - 173.2 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 0.9 g
  • Sugars - 6.5 g
  • Protein - 4.5 g
  • Calcium - 62.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Sift together the 2 cups unbleached white flour, baking powder, and salt.

Step 2

Heat poppyseeds and milk in saucepan.

Step 3

Remove from heat right before it boils.

Step 4

Let stand until it is at room temperature.

Step 5

Cream butter with sugar, and add eggs, one at a time, beating well after each.

Step 6

Add the sifted dry ingredients alternately in thirds with the poppyseed mixture, stirring well after each addition.

Step 7

Stir in vanilla and lemon rind at the end.

Step 8

Butter 2 medium loaf pans, 8½"x4½"x2½".

Step 9

Bake 40-50 minutes at 350' F. in the well-greased loaf pans--or until cake tester comes out clean.

Tips & Variations


No special items needed.

Tags : Desserts

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