Ukrainian Poppyseed Cake
"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."
- 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
Sift together the 2 cups unbleached white flour, baking powder, and salt.
Heat poppyseeds and milk in saucepan.
Remove from heat right before it boils.
Let stand until it is at room temperature.
Cream butter with sugar, and add eggs, one at a time, beating well after each.
Add the sifted dry ingredients alternately in thirds with the poppyseed mixture, stirring well after each addition.
Stir in vanilla and lemon rind at the end.
Butter 2 medium loaf pans, 8½"x4½"x2½".
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.