German Poppy Seed Cake

ByBecca

350° 1-1 ¼ hours. Cool in pan 15 minutes before removing.

1 cup butter

@ 2 ½ cups flour

½ cup poppy seeds (2 ½ oz.)

1 cup buttermilk

2 tsp. almond extract

4 eggs – separated

2 cups sugar

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 T. cinnamon

  1. Butter and flour tube pan
  2. In small bowl, mix poppy seeds, buttermilk and extract
  3. Beat egg whites on high until foamy, gradually add ¼ cup sugar until stiff shiny peaks.
  4. Using same beaters in another bowl, beat butter and 1 ½ cup sugar until light and fluffy. Add yolks—blend well. Stir in poppy seed mixture.
  5. Mix together dry ingredients and add to batter and beat slowly on medium to blend.
  6. Fold in egg whites.
  7. Mix ¼ cup sugar with cinnamon. Pour ½ batter into pan. Sprinkle with ½ cinnamon mixture. Add remaining batter followed with remaining cinnamon. Holding a knife vertically, draw blade through batter around tube.

Similar Posts

|

RHUBARB CRISP

ByBecca

Combine until crumbly and pat ½ the mixture into a 9” square pan, buttered. 1 cup flour ¾ cups oatmeal 1 tsp. cinnamon ½ cup butter 1 cup brown sugar Spread over crust: 4 cups chopped rhubarb Mix and stir continually over medium heat until clear and thick: 1 cup sugar 2 T. corn starch…

| |

Melon Brain

ByBecca

Things Needed 1 small  Seedless Melon Use a vegetable peeler to remove the entire rind, exposing the inner white rind. Red Jello Instructions Slice off the bottom of the melon to create a flat base that will keep it from rolling. Draw squiggly lines that represent the bumps and ridges of the brain. Carve narrow…

| |

Rice Pudding – For Diabetics

ByBecca

1/2 cup egg substitute 2 cups fat-free milk 1/2 cup SPLENDA® Granular 1/2 cup dark raisins 1 1/2 cups cooked white rice 1 teaspoon vanilla extract 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Preheat oven to 325°F. In a large bowl, combine egg substitute, milk, SPLENDA® Granular, raisins, cooked rice, vanilla…