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From: ST402676@brownvm.brown.edu (tamar more)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Poppy Seed Cake
Summary: orig. subject: OVO-LACTO: poppy seed cake
Keywords: recipe OVO-LACTO
Message-ID: <1991Jun13.194041.28035@mthvax.cs.miami.edu>
Date: 12 Jun 91 21:07:31 GMT
Followup-To: rec.food.veg
Organization: n/a
Lines: 25
Approved: aem@mthvax.cs.miami.edu


 Poppyseed cake (from the Moosewood)}

3/4 Cup poppyseeds
1 cup milk
1/2 cup butter
1 cup brown sugar
3 eggs
1/2 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
juice and peel from half a lemon

Preheat over to 350 F

Heat the poppyseeds and milk to boiling point. Remove from heat and let
stand for 20 minutes while you prepare the rest of the batter. Cream
butter and sugar till fluffy. Separate the eggs and beat in the yolks.
Add flour, baking powder, salt, and lemon. Mix well. Mix in the
poppyseeds and milk. Beat the whites till stiff and fold in. bake in a
greased 9X13 pan at 350 F for 35 to 45 minutes or till a toothpick
comes out clean.

this cake freezes quite well and can be thawed out by just leaving out
at room temperature.