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From: halcyon!ds!bj@sumax.seattleu.edu (Brett Jones)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Poppy Seed Cake
Summary: orig. subject: REQUEST: Poppy Seed Cake
Keywords: recipe OVO-LACTO
Message-ID: <1991Jun13.193910.27976@mthvax.cs.miami.edu>
Date: 12 Jun 91 01:43:26 GMT
Followup-To: rec.food.veg
Organization: Delta Services  1228 North 172nd Street  Seattle, Wa 98133-5418
Lines: 46
Approved: aem@mthvax.cs.miami.edu


pam@augeas.cs.athabascau.ca (Pam Haukenfrers) writes:

> Believe it or not...I have about 10 cookbooks and not one has a recipe
> for poppy seed cake.  Can anyone help?

 From Better Homes and Gardens "All-Time Favorite Cake & Cookie
 Recipes"; Copyright 1980 by Meredith Corporation, Des Moines, IA. 
 ISBN 0-696-00620-0 
 Library of Congress Catalog Card Number 79-93397; page 17:

Poppy Seed Cake
12 Servings

1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/3   cup poppy seeds
2 1/2 teaspoons baking soda
1/2   teaspoon salt
3/4   cup butter or margarine
1 1/2 cups honey
1     teaspoon vanilla
4     eggs
1     small banana, mashed (1/3 cup)
1/2   cup buttermilk or sour milk
1/2   cup raisins

Grease and lightly flour a 10 inch fluted tube pan.  Combine all
purpose flour, whole wheat flour, poppy seed, baking soda and salt.
Beat butter about 30 seconds.  Add honey and vanilla; beat till
fluffy.  Add eggs, one at a time, beating 1 minute after each.  Stir
together banana and buttermilk.  Add dry ingredients and buttermilk
mixture alternately to beaten mixture, beating after each addition.
Stir in raisins.  Turn into prepared pan.

  Bake in 350 deg. oven for 50 to 55 minutes or till done.  Cool 15
minutes on wire rack.  Remove from pan; cool thoroughly on rack.
Drizzle with powdered sugar icing if desired.

*** NOTE ***
  When I make poppy seed cake, I generally add some fruit flavoring to
the batter .... orange is a favorite.  You can also ice with a thick
fruit jam (raspberry .... num!) if you want.  Jeez ... now I want to
bake one again!

Brett Jones - halcyon!ds!bj@seattleu.edu