Recipe courtesy of Gale Gand
Recipe courtesy of Gale Gand
Watch how to make this recipe.
Poppyseed Cake
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 1 hr
- Cook: 45 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 300
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 25 mg
- Sodium
- 83 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 1 hr
- Cook: 45 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 300
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 25 mg
- Sodium
- 83 mg
Ingredients
Directions
- Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan for 45 minutes or until golden brown on top.;
