Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Butter (or margarine)
1 1/2 c Sugar
2 1/2 c Flour (sift
-before measuring)
1 t Baking soda
2 ts Baking powder
1 c Buttermilk
2 oz Poppy seeds
-(about 1/4 cup)
1 t Almond extract
-(or vanilla extract)
4 Eggs (separated)
1/4 c Brown sugar
1 t Cinnamon
Soak poppyseed in the buttermilk for 15 minutes.
Cream together butter and sugar. Add yolks to creamed
mixture. Add almond extract or vanilla. Add dry
ingredients alternately with buttermilk mixture, a
little at a time.
Beat egg whites very stiff as for angel food. Fold
egg whites into mixture. Pour half of this batter
mixture into well-greased Bundt pan. Sprinkle with a
mixture of about 1/4 cup brown sugar and about 1 t
cinnamon. Pour in remaining batter. Bake at 350
degrees F. for 1 hour. Cool and invert onto serving
dish, then remove Bundt pan.
NOTES:
* A light, delicate cake -- I got this recipe from my
mom. I'm not sure where she got it.
* When folding in egg whites, be gentle. Lift and
turn the batter instead of using a stirring motion.
Don't worry if a little bit of egg white remains
unmixed; the egg whites will collapse if you mix it
too much.
* I have tried both vanilla and almond extracts with
this recipe, and prefer the former.
: Difficulty: easy to moderate (folding the beaten
egg whites into the batter takes some skill).
: Time: 30 minutes preparation, 1 hour cooking, 1
hour cooling. : Precision: Measure carefully.
: Jeff Lichtman at rtech (Relational Technology, Inc.)
: Saints should always be judged guilty until they are
proved innocent... : {amdahl, sun}!rtech!jeff -or-
{ucbvax, decvax}!mtxinu!rtech!jeff
