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Print this Recipe    Poppyseed Cake

1/4 cup butter
1 cup sugar (or 3/4 cup honey or maple syrup)
2 eggs
2 cups flour
2 1/2 tsp baking Powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 cup milk
1/2 cup water
1/3 cup poppyseeds
2 T. rose or orange flower water or 1/2 tsp. almond extract
1/2 cup golden raisins, dredged in flour (optional)

Heat oven to 350 F. Grease and flour 2 9"x5" loaf pans.

Cream butter and sugar. Add eggs one at a time, beating well after
each addition. In a separate bowl, mix together all dry ingredients,
except raisins and poppyseeds.

In a measuring cup mix milk, water and flavoring. There should be
just over 1 cup liquid. Add dry mixture and liquids alternately
to creamed mixture, beating well after each addition. Add poppyseeds
and blend thoroughtly, then add the raisins and stir them in gently
by hand (to prevent the flour-coating from coming off which will
send all the raisins to the bottom of the cake!)

Pour batter into prepared pans and bake 1 hour 10 minutes or until
cakes test done. This is a very densely textured cake, not like
the standard white-cake type of poppyseed cake.


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