Colonial Poppy Seed Cake

A moist poppy seed cake with a strong taste of poppy seeds.

Shopping List
1/2 cup poppy seeds (2-ounce jar)
3/4 cup milk
3 eggs
3/4 cup unsalted butter
11/4 cups sugar
1 teaspoon vanilla
2 teaspoons baking power
2 cups flour

Combine

  • 1/2 cup poppy seeds (2-ounce jar)
  • 3/4 cup milk

Let stand at room temperature three or four hours or overnight in the refrigerator. Let remaining ingredients warm to room temperature.

Place all ingredients in bowl of electric mixer, including poppy seed-milk mixture

  • 3 eggs
  • 3/4 cup softened unsalted butter (should be very soft)
  • 11/4 cups sugar
  • 1 teaspoon vanilla
  • 2 teaspoons baking power
  • 2 cups flour

Beat at medium speed with electric mixer for one minute, scraping side of bowl with spatula. Pour into greased and floured loaf pan (81/4-by 41/2-inch or 9- by 5-inch).

Bake at 350° F for 75 minutes or until center springs back when lightly pressed with fingertip. Insert a toothpick and make sure it comes out clean.

Cool in pan on wire rack for 5 minutes; remove from pan and continue to cool on rack.

  This cake freezes well. The recipe suggests dusting with powdered sugar, but neither Evan nor Bob recommends this. For this, or any recipe, for that matter.

Adapted from Family Circle magazine, August 28, 1979

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