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Ukrainian Poppyseed Cake
30
Servings
Servings
30m PT30M
Prep Time
Prep Time
50m PT50M
Cook Time
Cook Time
1h 20m
Ready In
Ready In
"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
Ingredients
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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